A Greek vegan dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 45 min

Organic sourcing

Spinach is on the Dirty Dozen list, so it's worth sourcing organic to avoid pesticide residues. Organic lemons are advisable too, particularly if using zest.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bunch spring onions, chopped
• 300 g fresh spinach, washed and roughly chopped
• 200 g short-grain rice
• 500 ml vegetable stock
• 1 tsp sea salt
• to taste black pepper
• 1 lemon, juiced
• 1/4 cup dill, chopped

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent.
2. Stir in the garlic and spring onions, cooking for another minute until fragrant.
3. Add the spinach to the pot, stirring until wilted.
4. Stir in the rice, making sure it's well coated with the oil and mixed with the greens.
5. Pour in the vegetable stock and add sea salt and pepper. Stir well and bring to a gentle simmer.
6. Cover the pot and cook on low heat until the rice is tender and has absorbed the liquid, about 20 minutes.
7. Once the rice is cooked, remove from heat and stir in the lemon juice and chopped dill.
8. Let the dish sit, covered, for 5 minutes to allow the flavors to meld. Serve warm.

Notes

• Use long-grain rice if you prefer a fluffy texture.
• Substitute parsley for dill if preferred or for variety.
• For added flavor, garnish with lemon zest or toasted pine nuts.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Greek recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.