1/2 cup long grain rice*
2-3 Tbsp. fresh dill, chopped
salt and pepper
* I use brown rice and I increase the water and cook time.
Thoroughly wash the spinach until completely clean and free from grit. Drain and remove as much water as possible. Slowly saute the onion in the oil until translucent and soft. Add the rice and mix to coat with the oil, cooking for a few minutes. Add the hot water and cover for another 5 or so minutes (8-10 minutes if using brown rice), add the spinach and toss mixing in all of the rice. Add more water now if needed to cook rice longer, but be careful to not add so much it turns into a soup. Cook another 10 minutes until the rice and spinach are cooked and tender. Remove from heat, add salt, pepper, and fresh dill. Pour some fresh lemon and serve warm. If you are not fasting, this dish is wonderfully complimented by feta and a wholegrain crusty bread!