A stove-top rice pilaf with sautéed onion and fresh spinach, seasoned with fresh dill.
1 large onion or 5 green onions, chopped
4 tablespoons olive oil
1 pound spinach, washed and roughly chopped
2/3 cup long-grain white rice
1 tablespoon chopped fresh dill
Salt and freshly ground black pepper
7 1/2 cups water
Lemon juice (optional)
- In a large saucepan, sauté the onion in olive oil for 5 minutes, then add the spinach and stir until the spinach wilts. Add the rice, dill and seasoning, Cover with the water and simmer, partly covered, until the rice is cooked, stirring occasionally.
- Place a clean cloth over the saucepan, replace the lid and leave until all the liquid has been absorbed. Serve warm, with a squeeze of lemon juice added, if desired.
Makes 4 servings.