Greek Lemon Spinach Rice Recipe
This Greek Rice recipe is a flavorful and nutritious side dish featuring basmati rice cooked with fresh spinach, garlic, lemon, and dill. Infused with Mediterranean spices and bright lemon zest and juice, this dish is perfect for complementing grilled meats or enjoyed as a standalone vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 cup basmati rice
- 2 tablespoons olive oil
- ½ cup chopped onion
- 1 tablespoon garlic, minced
- Zest from one lemon
- ½ teaspoon ground cumin
- ½ pound baby spinach (8 ounces), coarsely chopped
- 2 cups vegetable broth
- 4 tablespoons fresh dill, chopped and divided
- ½ teaspoon salt
- A few grinds freshly ground black pepper
- Juice from one lemon, about 3 tablespoons
Instructions
- Rinse Rice: Measure out 1 cup of basmati rice and rinse it under running cold water to remove excess starch. Set aside to drain.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add ½ cup chopped onions and sauté until translucent, approximately 3-5 minutes. Add 1 tablespoon minced garlic and cook for another minute, stirring frequently to prevent burning.
- Cook Spinach with Spices: Stir in the zest of one lemon, ½ teaspoon ground cumin, and 8 ounces coarsely chopped baby spinach. Cover the saucepan and cook until the spinach has wilted, about 3-5 minutes.
- Add Rice and Broth: Combine the rinsed basmati rice with the spinach mixture. Add 2 cups vegetable broth, 2 tablespoons of chopped fresh dill, ½ teaspoon salt, and a few grinds of freshly ground black pepper. Stir everything together well and bring to a boil over medium-high heat.
- Simmer Rice: Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pan with a lid and cook until the rice is tender and has absorbed the broth, approximately 15 minutes.
- Finish and Serve: Remove the pan from heat and stir in the juice of one lemon (about 3 tablespoons) along with the remaining 2 tablespoons of fresh chopped dill. Mix gently to combine flavors. Optionally, garnish with lemon strands before serving.
Notes
- For fluffier rice, ensure rinsing thoroughly to remove starch.
- If fresh dill is unavailable, substitute with dried dill but use half the amount.
- Adjust salt according to your dietary preference.
- Serve as a side to grilled meats, seafood, or a vegetarian main dish.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of water.
Keywords: Greek rice, spinach rice, lemon rice, Mediterranean side dish, vegetarian rice recipe
Find it online: https://frommamamaya.com/greek-lemon-spinach-rice-recipe/
