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A fabulous Greek rice dish with dill, spinach, and lemon. Accompanies lamb deliciously as well as a side of a cool refreshing cucumber sauce…Enjoy.
Ingredients
- 2 cups water
- 1 cup long-grain rice
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 bunch fresh spinach
- 1 lemon, zested and juiced
- ¼ cup crumbled feta cheese
- ¼ cup chopped fresh dill
- salt and ground black pepper to taste
Directions
Step 1
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
Step 2
Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.
Cook’s Notes:
You can use stock in place of water if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 231 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat2g | 9% |
| Cholesterol8mg | 3% |
| Sodium218mg | 9% |
| Total Carbohydrate42g | 15% |
| Dietary Fiber3g | 10% |
| Total Sugars2g | |
| Protein7g | |
| Vitamin C27mg | 134% |
| Calcium155mg | 12% |
| Iron5mg | 25% |
| Potassium574mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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