Ingredients
Original recipe: 4 bowls. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gDry long-grain white rice
- 500 gSpinach washed and roughly chopped
- 150 gOnion finely chopped
- 2 cloveGarlic finely chopped
- 45 mlOlive oil
- 650 mlWater
- 15 gFresh dill chopped
- 45 mlLemon juice
- 1 tspSalt
- ¼ tspBlack pepper
Make it
- Rinse the rice in a sieve until the water is mostly clear, then drain. Wash the spinach thoroughly and shake off excess water.
- Heat the oil in a large saucepan over medium heat. Soften the onion for 7–8 minutes without browning, then stir in the garlic for 30 seconds.
- Add the spinach in batches and turn until wilted, about 3 minutes. Stir in the rice, measured water, salt and pepper and bring to a simmer.
- Cover and cook over low heat for 18–22 minutes, until the rice is tender and the liquid mostly absorbed. Keep the lid on and rest off the heat for 5 minutes.
- Fold in the dill and lemon juice gently, loosening the spinach through the rice. Serve warm in bowls.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.