Ad

Nutrition: per serving

  • kcal519
  • fat36g
  • saturates5g
  • carbs37g
  • sugars37g
  • fibre7g
  • protein8g
  • salt0.6g

Method

  • step 1

    Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.

  • step 2

    Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.

  • step 3

    When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Recipe from Good Food magazine, March 2015

Ad

Comments, questions and tips (6)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.15 ratings

dan.lewis22042QmzQsz1

question

Can thus be served cold?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes this can be served cold. Just make sure to transfer the cooked rice to the fridge as soon as it has cooled down and keep cold until ready to serve. Eat within 24 hours. We hope this helps. Best wishes, BBC Good Food Team.

This has been removed

nualae

I was recommended this recipe and have made it a few times, with white or brown rice. It always goes down really well. I usually add garlic with the onion, juice of 1 lemon, and leave out the dill. Goes great with all meat, fish or veg dishes, and with a barbecue

Holanda Polanco avatar

Holanda Polanco

tip

The recommended amount for oil is way too much. Use less.

amandastevens

question

Is this the right amount of oil to use? It seems a lot!

Ad
Ad
Ad