Fantastic rice dish from Greece with dill, spinach, and lemon. Deliciously complements lamb and is served with a side of cool, refreshing cucumber sauce…Enjoy.
| Prep Time: | 10 mins |
| Cook Time: | 33 mins |
| Total Time: | 43 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups water
- 1 cup long-grain rice
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 bunch fresh spinach
- 1 lemon, zested and juiced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh dill
- salt and ground black pepper to taste
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.
- You can use stock in place of water if desired.
- The number of servings reflects side-dish-sized portions. Please adjust accordingly if making as a main dish.
Nutrition Facts
| Calories | 231 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 218 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This turned out pretty good and would pair nicely with almost any meat. The one thing I did not care for was the onions. I am a huge onion fan but they seemed to overpower the dish and the texture was off. I really think for them to work in this they need cooked longer than just to the softened stage. Next time I will cook them until they are dark and caramelized. That or I will just leave them out altogether and garnish with green onion tops. Good universal side dish though and one worth making.