Spinach rice

Spinach rice

  • Rating: 5 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch

  • Gluten-free
Nutrition: per serving
NutrientUnit
kcal519
fat36g
saturates5g
carbs37g
sugars37g
fibre7g
protein8g
salt0.6g
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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.

Goes well with

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    Rating: 5 out of 5.12 ratings
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