Spinach Rice

Yield

4 servings

Time

35 minutes

Ingredients

– 3 tbsp. olive oil – 1 medium onion, diced – 4 garlic cloves, minced – ¼ cup dill, chopped – ¼ cup chives, chopped – 1 lb. baby spinach – 1 cup Basmati rice – 2 cups vegetable broth – 3 tbsp. plant butter (optional) – 2 tbsp. dill, chopped – 1 tsp. lemon zest – 2 tbsp. lemon juice – vegan feta, to garnish optional

1. Heat the olive oil in a large pot over medium-high heat. Cook the onions for about 5-7 minutes, or until they are translucent and start to brown.

2. Add the garlic, ¼ cup of dill, and ¼ cup of chives. Sauté everything for another minute or two.

3. Add the spinach and cook for 3-4 minutes, just until it wilts down.

4. Add the basmati rice and vegetable broth, then stir. Check if it needs some salt (my broth is fully seasoned). Bring it to a boil, cover the pot with a lid, and reduce the heat to medium-low. Simmer for 20 minutes.

5. Open the lid and place the butter on top. Cover again, and let it rest for 5 minutes, allowing the butter to melt and the rice to finish cooking.

6. Now add the 2 tbsp. of dill, lemon juice, and lemon zest. Stir everything well and serve.

This Spinach Rice can be stored in the refrigerator in an airtight container for 3-5 days.

This Spinach Rice is full of fresh flavor and zest. Made with herbs, lemon, and other veggies, this delicious rice dish is healthy, mouthwatering, and perfect with any meal.

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