100ml Greek extra virgin olive oil

500g baby spinach leaves, washed and finely chopped

bunch dill, finely chopped

300g long-grain rice

juice 1-2 lemons


Heat the oil in a large pan, add the spinach and half the dill.

Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.

Stir in the rice and add 600ml water, then bring to the boil.

Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water.

Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.

When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Recipe adapted from: Good Food

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