Spanakorizo With Dill

Instructions

1. Step 1

   Wash the spinach well in cold water and drain it thoroughly. Roughly chop the spinach, finely chop the onion and dill, and keep the dill separate.

   Ingredients used: 30.0 gr Fresh Dill, 1.0 piece Onion, 600.0 gr Spinach

   Cookware: Chef Knife, colander, cutting board

2. Step 2

   Heat 3 tbsp (45 ml) olive oil in the large pot over medium heat. Add the prepared onion and cook until soft and translucent.

   Timer: 7 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: large pot, wooden spoon

3. Step 3

   Add the prepared spinach in batches, stirring until each batch wilts and makes room for the next.

   Timer: 5 min (fixed)

   Cookware: large pot, wooden spoon

4. Step 4

   Stir in the rice, water, salt, and black pepper. Bring the liquid to a gentle simmer over medium heat.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Salt, 480.0 ml Water, 180.0 gr White Rice

   Cookware: large pot, wooden spoon

5. Step 5

   Cover the pot, reduce to low heat, and cook until the rice is tender and most of the liquid has been absorbed.

   Timer: 20 min (fixed)

   Cookware: large pot

6. Step 6

   Remove the pot from the heat. Fold in the prepared dill, lemon juice, and remaining 1 tbsp (15 ml) olive oil.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Lemon Juice, 15.0 ml Olive Oil

   Cookware: large pot, wooden spoon

7. Step 7

   Cover and rest before serving warm or at room temperature.

   Timer: 5 min (fixed)

   Cookware: large pot