Ingredient!
2 tablespoons olive oil
½ cup chopped onion
1 tablespoon garlic
Zest from a lemon
½ teaspoon ground cumin
½ pound baby spinach
1 cup of basmati rice
2 cups vegetable broth
4 tablespoons fresh dill, chopped and divided
½ teaspoon salt
Some grind fresh-grained black pepper
Juice from a lemon
Preparation!
Heat olive oil in a medium sauce pan over medium-high heat. Sauté onions until translucent (about 5-7 minutes). Add the garlic and sauté for another minute.
Add the lemon zest, cumin and spinach and cover the pan. Cook until spinach wilts (about 3-5 minutes).
Stir in the rice, vegetable broth, 2 tablespoons dill, salt and pepper into the spinach mixture and stir to combine. Boil.
Reduce heat to a simmer, replace lid on pan and cook until rice is tender (about 15 to 20 minutes – follow rice packing instructions).
Stir in the lemon juice and the remaining fresh craze before serving.