Spanakorizo or Greek Spinach Rice

2 tbsp of Olive Oil
One medium onion. You can happily substitute shallots or spring onions
As much garlic as you like. I used 3 small cloves
The zest and juice of one lemon
A sprinkle of cumin (optional)
250 g ish of spinach leaves roughly chopped or the frozen or canned equivalent
200 g rice of your choice mine was Basmati (rinsed)
400 ml of vegetable stock made with a cube. Some recipes just use water instead.
A good handful of freshly chopped dill
Salt and Pepper

This was the first time I made this and I surprised myself at how easy it was and how well it turned out for a first attempt.
Put your pan over a medium heat and gently fry the chopped onion until soft and translucent, add the chopped garlic and fry for for a further minute.
Add the lemon zest, half a teaspoon of cumin, if you are using it, and the spinach. Cover the pan and leave it alone for about three minutes. When the spinach has wilted down add the rice, vegetable stock (or water) and most of the dill. Season with salt and pepper and give it a stir. Bring the pot to a boil and then turn it down to a simmer, give it another stir and put the lid back on, after about 15 or 20 minutes the rice will be cooked. You can look in on it if you are concerned and give it a stir if you think it might be sticking to the pan. When the rice is cooked, stir in the remaining dill and the juice of the lemon and leave it off the heat, covered, to allow the flavours to mingle for a few minutes and it is ready to serve.
I had mine with a fillet of cod that was on sale, which I marinated in olive oil, with a little garlic, lemon juice, dill, salt, pepper and then roasted in a 200℃ oven in a half open parcel of tin foil for 20 minutes.
The whole thing was ridiculously tasty given how easy it was and healthy it is.
Do give it a try!