Greek Spanakorizo (spinach and rice)
1 cup of white rice
2 cups of chicken stock or water for vegan or fasting purposes).
1 bag of baby spinach
1 small onion, diced
1/3 cup fresh dill, chopped
Salt and pepper to taste
Extra virgin olive oil
In a medium sized pot, saute the onions in olive oil. Add the rice, stock (or water), dill and the spinach. Cover and lower the heat and steam until the rice has absorbed all of the fluids. About 15-20 minutes.
Once the rice is cooked, mix well and season it with salt and pepper.
Drizzle each individual serving with extra virgin olive oil and a generous amount of lemon juice.