Ingredients
- 3 1/2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 16 ounces fresh spinach roughly chopped
- 1 1/2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 cup medium grain rice rinsed
- 1 3/4 cups vegetable broth
- 3 tablespoons fresh dill chopped
- Salt and pepper to taste
- Lemon wedges for serving
- Feta cheese crumbled (optional for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic, sauté until onion is translucent, about 5 minutes.
- Gradually add the spinach, tomato paste, and lemon juice to the skillet, stirring until it wilts down, about 5 minutes.
- Stir in the rice to mix with the spinach. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until the rice is tender, about 20 to 25 minutes.
- Remove from heat. Stir in chopped dill, and season with salt and pepper to taste. Let sit covered for 5 minutes before serving.
- Serve with feta cheese and lemon wedges.
