Spanakórizo — Spinach and Rice with Dill

Finely chop the onion and mince the garlic. Wash the spinach thoroughly and chop it roughly.

In a large pot or Dutch oven, heat the Greek Extra Virgin Olive Oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Gradually add the chopped spinach to the pot. It will seem like a lot, but it will wilt down quickly. Stir occasionally until all the spinach has wilted, about 5-8 minutes.

Stir in the rice, coating it with the spinach and oil. Pour in the vegetable broth, season with salt and pepper, and bring to a simmer.

Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Do not stir too much during cooking.

While the rice is cooking, finely chop the fresh dill.

Once the rice is cooked, remove the pot from the heat. Stir in the chopped fresh dill and the juice of half a lemon. Taste and adjust seasoning if needed.

Let the Spanakórizo rest, covered, for 5 minutes before serving. Serve warm with an extra drizzle of Greek EVOO and a lemon wedge.