Serves: 4 (Serving Size: ½ cup)

Ingredients:

• 5 oz. frozen chopped spinach (½ package); buy it in a bag versus packed to make splitting easier
  
• 1 tsp. extra virgin olive oil
  
• ½ cup onion, minced
  
• 1 clove garlic, minced
  
• 1 tsp. dried dill or oregano
  
• ½ cup rice (if using brown rice, increase broth to 1¼ cups)
  
• 1 cup unsalted chicken broth or stock (may use vegetarian stock instead)
  
• 2 Tbsps. fresh squeezed lemon juice
  
• 1 tsp. lemon zest
  
• Sea salt and fresh ground pepper to taste
  

Instructions:

1. Defrost spinach and squeeze out excess liquid. Set aside.
   
2. Heat olive oil in medium-sized pan. Over medium-low heat, sauté onion and garlic until soft, about 2-3 minutes.
   
3. Add rice and herbs and sauté until coated and lightly browned.
   
4. Pour in chicken broth and bring to a boil. Reduce to low heat and cover. Cook for 15 minutes.
   
5. Stir in spinach, lemon juice and lemon zest. Replace cover and cook for an additional 5 minutes, until all water is absorbed. Season with salt and pepper as desired.