Spinach rice

Name: Spinach rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 min
Ingredients: 100ml Greek extra virgin olive oil; 1 onion , finely chopped; 500g baby spinach leaves, washed and finely chopped; bunch dill , finely chopped; 300g long-grain rice; juice 1-2 lemons

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Prep Time: 20 minutes

Cook Time: 45 minutes

Total: 1 hours, 5 minutes

Servings: 6

Cost: $3.61 /serving

Author : Tonia Buxton

alternative roast

Ingredients

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100 milliliters Greek extra virgin olive oil1 onion, finely chopped500 grams baby spinach leaves, washed and finely choppedbunch dill, finely chopped300 grams long-grain ricejuice 1-2 lemons

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Instructions

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Step 1

Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.

Step 2

Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.

Step 3

When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.