Greek Rice (Spanakorizo

• Vegan
• Gluten free

• Produce

  • 1/2 lb Baby spinach
  • 4 tbsp Dill, Fresh
  • 1 tbsp Garlic
  • 1 Lemon, Zest from
  • 1 Lemon, Juice from
  • 1/2 cup Onion

• Canned Goods

  • 2 cups Vegetable broth

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 3 grinds Black pepper, freshly ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on afamilyfeast.com

Ingredients

• 2 tablespoons olive oil
• ½ cup chopped onion
• 1 tablespoon garlic
• Zest from one lemon
• ½ teaspoon ground cumin
• ½ pound baby spinach
• 1 cup basmati rice
• 2 cups vegetable broth
• 4 tablespoons fresh dill, chopped and divided
• ½ teaspoon salt
• A few grinds freshly ground black pepper
• Juice from one lemon

Directions

• Heat olive oil in a medium pan with a tightly fitting cover over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute.
• Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
• Stir the rice, vegetable stock, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
• Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions).
• Stir in the lemon juice and the remaining fresh dill before serving.