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.
Add the garlic, ¼ cup of dill, and ¼ cup of chives. Sauté everything for another minute or two.
Add the spinach and cook for 3-4 minutes, just until it wilts down.
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.
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.
Now add the 2 tbsp. of dill, lemon juice, and lemon zest. Stir everything well and serve.
Check your seasonings. Because you may be using a different veggie broth, or may decide against using plant-based butter, check to make sure that the amount of salt used is to your preference.Let the dish rest after cooking. Rice takes a lot longer to cook than the other ingredients, so make sure you let it rest in the hot broth to complete the cooking process. Otherwise your delicious Spinach Rice is going to be hard and crunchy.
How to Store and Reheat
This Spinach Rice can be stored in the refrigerator in an airtight container for 3-5 days. To reheat it, you can either microwave it or warm it on the stovetop. If you like, you can add a splash of veggie broth to the rice to loosen it up.