1 kg (2 lb) spinach, stems discarded, washed and patted dry
2 onions, peeled and grated
2 spring onions, trimmed and sliced
2 tbsp olive oil, divided
Salt and pepper to taste
1cup chopped dill
1 cup rice boiled in 2 cups of salted water
Juice of half a lemon
Sauté the onions and spring onions in a little olive oil until wilted. Add the spinach and cook a few minutes more. Season to taste and add the chopped dill. Stir in the rice and serve sprinkled with lemon juice
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