Ingredient!
2 tablespoons olive oil
½ cup sliced ​​onion
1 tablespoon garlic
Zest from one lemon
½ teaspoon of ground cumin
½ pound of baby spinach
Basmati rice with 1 cup
2 cups of vegetable broth
4 tablespoons fresh dill, chopped and divided
½ teaspoon of salt
A few grind freshly ground black pepper
Juice from one lemon
Preparation!
Heat the olive oil in a pan with medium sauce over medium heat. Sauté onions until they are translucent (about 5-7 minutes). Add garlic and fry for another minute.
Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach has wilted (about 3-5 minutes).
Stir the rice, vegetable stock, 2 tablespoons dill, salt and pepper into the spinach mixture and stir to combine. Bring to the boil.
Reduce the heat, let the lid rest on the pan and cook until the rice is tender (about 15 to 20 minutes – follow your rice packaging instructions).
Stir in the lemon juice and the remaining fresh dill before serving.