Greek Spinach Rice with Wild Dill Olive Oil and Thai Lemongrass Mint Balsamic
Dill, feta, spinach; classic Greek flavours come together in this warming yet light recipe. Bonus points for the fact that you only need one pot! Top with chicken or tofu for a well balanced meal in a bowl!
Greek Spinach Rice with Dill Olive Oil and Thai Lemongrass Mint Balsamic
Rated 3.0 stars by 3 users
Category
Side dish
Cuisine
Greek
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
Ingredients
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1 Cup medium grain rice
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4 Tbsp. Wild Dill Olive Oil
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1 Yellow onion, diced
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1 Pound baby spinach
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2 Tbsp. Thai Lemongrass Mint Balsamic
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2 Cloves garlic, minced
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Feta, as desired
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Salt and pepper, to taste
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Water
Directions
In a large pan, heat the Wild Dill Olive Oil over medium heat. Add the chopped onion and cook until it becomes translucent and slightly golden. Stir in the minced garlic and cook for another minute until fragrant.
Add the rice to the pan, stirring to coat the grains. Cook for about 2 minutes. Gradually add the baby spinach, stirring until wilted. Season with salt and pepper to taste.
Pour in enough water to cover the rice by about an inch. Bring to a simmer. Once simmering, reduce the heat to low, cover, and let it cook for 18-20 minutes, or until the rice is tender and the water is absorbed. After the rice is cooked, add the Thai Lemongrass Mint Balsamic and gently stir in. The mixture should be a little wet.
To serve, garnish with feta cheese as desired and serve hot.
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