"Cooking the spinach with the rice adds character, but don't expect its color to be bright green. Augment the proteins in this dish by stirring in 1/2 cup crumbled feta or 1 cup large-curd cottage cheese or by garnishing it with cubes of Fried Kasseri and toasted pine nuts." Vegetarian Cooking for Everyone
Warm the oil in a saucepan over medium heat. Add the scallions and cook, stirring frequently, until wilted, 3-4 minutes. Add the rice, spinach, dill, lemon zest, and 1/2 tsp salt; cook until the spinach has wilted. If you're using white rice, add 1 3/4 cups water; for brown rice, add 2 1/4 cups. Bring to a boil, then lower the heat, cover, and cook until the liquid is absorbed, 15-18 minutes for white rice, 30-40 minutes for brown. Add the lemon juice and gently loosen the grains with a fork. Cover and let stand for 5 minutes. Season with pepper and serve.
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 79 (30%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 114.3mg||4 %|
|Potassium 689.3mg||18 %|
|Total Carbohydrate 43.6g||13 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 38.1g|
|Protein 6.9g||10 %|
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Calories per serving: 264
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