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Tasty, healthy and easy baby spinach rice – a Greek recipe.


  • 100ml Greek extra virgin olive oil.
  • 1 onion, finely chopped.
  • 500g baby spinach leaves, washed and finely chopped.
  • 1 bunch dill, finely chopped
  • 300g long-grain rice
  • 1-2 lemons juiced


  • Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.
  • Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.
  • When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

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