Ingredients

3 tbsps olive oil
1 medium onion, diced
4 garlic cloves, minced
15g dill, chopped
15g chives, chopped
500g baby spinach
200g Basmati rice
450ml vegetable broth
3 tbsps plant butter (optional)
10 g dill, chopped
1 tsp lemon zest
2 tbsps lemon juice
vegan feta or alternative to garnish (optional)

Instructions

Heat the olive oil in a large pot over medium-high heat. Cook the onions for about 5-7 minutes, or until they are translucent and start to brown. 

Add the garlic, dill and chives. Sauté everything for another minute or two.

Add the spinach and cook for 3-4 minutes, just until it wilts down.

Add the basmati rice and vegetable broth, then stir and season to taste. Bring it to a boil, cover the pot with a lid, and reduce the heat to medium-low. 

Simmer for 20 minutes. 

Open the lid and place the butter on top. Cover again and let it rest for 5 minutes, allowing the butter to melt and the rice to finish cooking. 

Now add the 2 tbsps of dill, lemon juice and lemon zest. Stir everything well and serve.