🛒Ingredients
- 1 cup long-grain white rice
- 2 cups fresh spinach, washed and chopped
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 cups low-sodium chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta cheese (optional)
🔧Kitchen Tools Needed
- medium saucepan
- measuring cups
- measuring spoons
- knife
- cutting board
- wooden spoon
- strainer
📝Instructions
- 1
Rinse the rice under cold water until the water runs clear, then drain well.
- 2
In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- 3
Add the minced garlic and lemon zest to the onion, stirring for an additional 1 minute until fragrant.
- 4
Stir in the rice, ensuring each grain is coated with the oil mixture. Cook for 2-3 minutes, stirring occasionally.
- 5
Pour in the chicken or vegetable broth, add salt and pepper, and bring to a boil.
- 6
Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- 7
Remove the saucepan from heat, and gently fold in the chopped spinach, parsley, and dill until the spinach is wilted.
- 8
Cover and let the rice sit for 5 minutes to allow the flavors to meld together.
- 9
Before serving, stir in the lemon juice and sprinkle with crumbled feta cheese, if desired.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice, but you may need to adjust the cooking time and add a bit more broth as brown rice takes longer to cook.
Is this dish suitable for a vegan diet?
Yes, simply use vegetable broth instead of chicken broth and omit the feta cheese to make it vegan.
