Recipe: Spinach Rice

Spinach contains a abundant amounts of nutrients, such as iron, calcium, vitamins C, A, K, folic acid, magnesium, potassium, lutein and zeaxanthin, that help promote bone, eye and skin health, can help regulate blood pressure and a healthy nervous system and brain function.

Ingredients

• 1 lemon
• 3 Tbsp. extra-virgin olive oil, divided
• 8 scallions, thinly sliced
• 1 cup basmati rice, rinsed, drained well
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
• 1 bunch dill, tough stems trimmed, finely chopped, divided
• 1 10-oz. package frozen chopped spinach
• Freshly ground black pepper

Preparation

1. Remove zest from 1 lemon in wide strips with a vegetable peeler or paring knife. Slice lemon in half; set aside.
2. Heat 2 Tbsp. extra-virgin olive oil in a medium heavy-bottomed saucepan over medium. Add lemon zest and 8 scallions, thinly sliced, and cook, stirring often, until scallions are bright green and beginning to soften, about 2 minutes. Add 1 cup basmati rice, rinsed, drained well, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and half of 1 bunch dill, tough stems trimmed, finely chopped, and cook, stirring, until rice is coated in oil, about 30 seconds. Pour in 1¼ cups plus 2 Tbsp. water and bring to a boil. Reduce heat to low, cover pan, and simmer until rice is nearly tender and water is absorbed, 13–15 minutes.
3. Meanwhile, place one 10-oz. package frozen spinach in a fine-mesh sieve set over a medium bowl and pour in boiling water to cover. Let sit until thawed, 5–10 minutes. Drain well and transfer to a clean kitchen towel; squeeze hard to expel as much excess moisture as possible. Transfer spinach to a cutting board and run through a couple times with a chef’s knife to finely chop.
4. Remove pan from heat, uncover, and top rice with spinach. Re-cover and let sit 10 minutes to allow spinach to steam. Using a fork, fluff rice and incorporate spinach. Stir in remaining half of dill and juice from 1 reserved lemon half. Season with freshly ground black pepper.
5. Transfer rice to a bowl and drizzle remaining 1 Tbsp. extra-virgin olive oil over.