This is one of my favorite sides at Greek restaurants. I usually order it with lemon potatoes and a big heaping salad. Super herby and lemony, it’s a perfect side for a vegan feast!

2 cups of white jasmine or basmati rice

2 1/2 cups of water

4-6 tablespoons of fresh dill, chopped

2 cups of packed fresh spinach leaves, finely chopped

3 garlic cloves

3 tablespoons of chopped scallions

1 small/medium yellow onion, finely chopped

Juice of 1 large lemon

1 teaspoon sea salt

2 tablespoons of avocado oil

In a large pot, add rice and 2 1/2 cups of water. I like to use a little less water than directed so the rice is al dente after cooking. Bring to a boil, then lower heat to low, covered until rice is done, about 20-25 minutes. Make sure rice doesn’t burn at the bottom. Fluff rice with a fork, then set aside, uncovered.

In a large cast-iron pan or pot, heat 1 tablespoon of avocado oil. Add garlic and onion and saute until translucent and fragrant but not browned on a medium high heat. Add spinach and saute for a couple minutes on medium low heat. Lower heat to low, then add rice and mix well. Add dill and mix well. Pour in lemon juice and second tablespoon of avocado oil to “wet” the rice”. Season with salt to your liking. Serve hot!

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