Spanakorizo, spinach and dill rice with feta

Ingredients

For 1 serving

• White rice70 g
• Spinach250 g
• Spring onions2
• Dill5 g
• Feta40 g
• Lemon juiceto taste
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose,

Method

1. Wash the spinach well in several changes of water and roughly chop it; trim the spring onions and slice them into thin rounds; wash and chop the dill. Put a kettle of water on.
2. Heat the extra virgin olive oil in a saucepan over medium-low heat and soften the spring onions for 3–4 minutes, until soft and translucent.
3. Add the rice and toast it for 1 minute, stirring, until the grains are glossy.
4. Pour in about two and a half times its volume of hot water, season with salt, bring to the boil, then turn the heat down to minimum, cover and cook for 12 minutes.
5. Add the spinach and dill, stir, cover again and cook for another 5 minutes, until the spinach has wilted and the rice is tender and creamy; if it dries out too much add a splash of hot water.
6. Turn off the heat, dress with the lemon juice and serve with the feta crumbled on top.