Greek Spinach Rice with Lemon recipe

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Serves : 4

Ingredients :

• 5 oz. frozen chopped spinach (½ package); buy it in a bag versus packed to make splitting easier
• 1 tspn extra virgin olive oil
• ½ cup onion, minced
• 1 clove garlic, minced
• 1 tspn dried dill or oregano
• ½ cup rice (if using brown rice, increase broth to 1¼ cups)
• 1 cup unsalted chicken broth or stock (may use vegetarian stock instead)
• 2 tbsp fresh squeezed lemon juice
• 1 tspn lemon zest
• sea salt and fresh ground pepper, to taste

Preparation and Cooking Instructions :

1. Defrost spinach and squeeze out excess liquid. Set aside.
2. Heat olive oil in medium-sized pan. Over medium-low heat, sauté onion and garlic until soft, about 2-3 minutes.
3. Add rice and herbs and sauté until coated and lightly browned.
4. Pour in chicken broth and bring to a boil. Reduce to low heat and cover. Cook for 15 minutes.
5. Stir in spinach, lemon juice and lemon zest. Replace cover and cook for an additional 5 minutes, until all water is absorbed. Season with salt and pepper as desired.