This healthy and delicious comfort food dish features soft and creamy spinach cooked with rice, seasoned with herbs, and finished with a squeeze of lemon.
Add 1½ teaspoons of olive oil to a deep pan over medium heat. When the oils starts to shimmer, add the spinach and 2 tablespoons lemon juice. Using tongs, toss the spinach until it’s wilted and develops a bright green color, about 2–3 minutes, then transfer to a colander and set aside to drain. In a separate large pot placed over medium heat, combine the onions with 2 tablespoons of the olive oil. Sauté until the onions are soft, about 3 minutes. Add the cooked spinach, mint, dill, and rice to the pot and then stir to coat the spinach and rice in the olive oil. Continue sautéing for 1 minute, then add the hot water, sea salt, and black pepper. Stir, then increase the heat slightly and bring the mixture to a boil. Once the mixture comes to a boil, reduce the heat to low and simmer for 20 minutes or until the rice is soft, adding more warm water as needed if the rice becomes too dry. Serve warm or at room temperature with a squeeze of lemon juice and 1½ teaspoons of the olive oil drizzled over each serving. Store covered in the refrigerator for up to 3 days.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add 1½ teaspoons of olive oil to a deep pan over medium heat. When the oils starts to shimmer, add the spinach and 2 tablespoons lemon juice. Using tongs, toss the spinach until it’s wilted and develops a bright green color, about 2–3 minutes, then transfer to a colander and set aside to drain.
In a separate large pot placed over medium heat, combine the onions with 2 tablespoons of the olive oil. Sauté until the onions are soft, about 3 minutes.
Add the cooked spinach, mint, dill, and rice to the pot and then stir to coat the spinach and rice in the olive oil. Continue sautéing for 1 minute, then add the hot water, sea salt, and black pepper. Stir, then increase the heat slightly and bring the mixture to a boil.
Once the mixture comes to a boil, reduce the heat to low and simmer for 20 minutes or until the rice is soft, adding more warm water as needed if the rice becomes too dry.
Serve warm or at room temperature with a squeeze of lemon juice and 1½ teaspoons of the olive oil drizzled over each serving. Store covered in the refrigerator for up to 3 days.
