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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

Recipe from Good Food magazine, March 2015

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A star rating of 4.7 out of 5.15 ratings
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