Ingredients
- null 1 bunch broccolini, ends trimmed
- null 4 tbsp olive oil, divided
- null 1 tsp salt, divided
- null 1/2 tsp freshly ground pepper, divided
- null 1 small onion, finely chopped
- null 2 green onions, sliced
- null 2 garlic cloves, minced
- null 1 lb fresh spinach, chopped
- null 1 cup RiceSelect® Arborio Rice
- null 2 cups water
- null Juice of 1 lemon
- null 1 tbsp fresh dill, chopped
- null Feta cheese, for garnish
- null Lemon wedges, for garnish
Instructions
- Preheat oven to 425°F. In a large bowl, toss broccolini in 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Place broccolini on a baking sheet in a single layer. Roast for 12 minutes.
- In a medium pot, heat 2 tbsp olive oil over medium heat. Add the onions and green onions. Cook for 4 minutes until soft and translucent. Stir in garlic and cook for 30 seconds.
- In batches, add spinach and stir until wilted. Season with salt and pepper.
- Stir in the rice making sure the rice is fully coated. Pour in the water and stir in the lemon juice and dill. Bring to a boil, then reduce heat to low. Cover and cook for 20 minutes.
- Remove from heat, let sit covered for 5 minutes. Top with broccolini and garnish with feta and lemon wedges.
- Recipe tip: Fresh spinach can be replaced with 10 oz frozen spinach, thawed and drained.
- Add red pepper flakes for some heat if desired.