Spinach rice

• Greek extra virgin olive oil↗100ml ml
• onion↗1

  finely chopped

• baby spinach↗500g g

  leaves, washed and finely chopped

• dill↗bunch

  finely chopped

• long-grain rice↗300g g
• lemons↗juice 1-2

Step-by-step instructions

1. 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.

2. 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.

3. 3

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