This rice is seriously delicious. The spinach is cooked with the rice from the start, rather than stirred through at the end, which makes it really flavoursome. We served with some barbecued lamb, Greek butter bean stew and radish tzatziki.
Spinach rice – serves 6
- 100ml extra virgin olive oil
- 1 onion, finely chopped
- 500g baby spinach leaves, finely chopped
- bunch of dill, finely chopped
- 300g basmati rice
- juice of a lemon
Heat the oil in a large pan, add the onion and cook the onion gently until softened but not coloured. Add the spinach and half the dill. Cook over a high heat until the spinach has wilted and any liquid has evaporated.
Stir in the rice and add 600ml of water, then bring to the boil. Turn the heat down to a very gentle simmer, cover the pan with a tight lid (or some tinfoil and a lid) and cook for 25-30 minutes or until the rice is cooked and the water absorbed. Check and stir after the first 15 minutes and add some more water if needed.
When the rice is cooked, stir in the remaining dill, season well and add the lemon juice to taste.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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