• 2 lbs (900 g) spinach
• 8 oz (225 g) short grain rice
• 4 tablespoons olive oil
• Juice of 1 lemon or 2 tablespoons of lemon juice
• 1 small  bunch of dill, finely chopped, or 2 -3 teasppons of dried dill
• 4 spring onions, finely chopped
• 1 tablespoon tomato puree
• ½ pint (290 ml) water
• Salt and pepper

Method:

1. Wash and drain the spinach.
2. Saute the chopped spring onions in the oil and then add the spinach and stir for a few minutes.
3. Mix the tomato puree with the water and add to the onions and spinach.  Add salt, pepper, dill and the lemon juice and allow to come to the boil.
4. Add the rice and reduce to a simmer, stirring occasionally, for 15 to 20 minutes until the rice has absorbed all the juice.

Serves 4