- 3 tbsp olive oil
- 1 large yellow onion diced
- 4 garlic cloves minced
- ¼ cup fresh chives chopped fine
- ¼ cup fresh dill chopped fine
- 8 oz fresh spinach sliced thin (julienne)
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 cup basmati rice
- 2 cups chicken stock
- 4 tbsp butter
- 1 lemon (2 tbsp juice plus zest)
- ¼ cup feta cheese crumbled
Heat olive oil in a large skillet or Dutch oven over medium high heat. Sauté the onions for about 6 minutes, or until golden brown. Add the garlic, half the of dill and chives. Stir and sauté for another 2 minutes.
Add the spinach, salt, pepper, and cook for 4 minutes, just until it starts to wilt.
Add the basmati rice and chicken stock and stir. Bring it to a boil, cover and reduce the heat to low. Simmer for 22 minutes.
Stir in the butter, lemon juice, zest, remaining dill and chives and feta cheese. Serve immediately.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
Calories: 378kcal | Carbohydrates: 51g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 634mg | Potassium: 642mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5728IU | Vitamin C: 37mg | Calcium: 164mg | Iron: 3mg