Ingredient !2 tablespoons olive oil. half cup chopped onion. 1 tablespoon garlic. Zest from one lemon. half teaspoon ground cumin
half pound baby spinach. 1 cup basmati rice. 2 cups vegetable broth. 4 tablespoons fresh dill, chopped and divided. half teaspoon salt. A few grinds freshly ground black pepper. Juice from one lemon.
Preparation ! Heat olive oil in a medium sauce pan over medium high heat. Sauté onions until translucent (about 5-7 minutes). Add garlic and sauté for another minute. Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).
Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.
Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender (about 15 to 20 minutes –follow your rice’s package instructions). Stir in the lemon juice and the remaining fresh dill before serving.