2 tbs. olive oil
1 cup finely chopped scalliions
1 cup long grain brown rice
1 large bunch spinach leaves, finely chopped
2 tbs. chopped dill or 2 tsp. dried
grated zest and juice of 1 lemon
salt and freshly ground pepper
Warm the oil in a saucepan over medium heat. Add the scallions and cook, stirring frequently until wilted, 3-4 minutes. Add the rice, spinach, dill, lemon zest, and 1/2 tsp. salt; cook until the spinach has wilted. For the rice, add 2 1/4 cups water. Bring to a boil, then lower the heat, cover, and cook until the liquid has absorbed, 30-40 minutes. add the lemon juice and loosen the grains with a fork. Cover and let stand for 5 minutes. Season with pepper and serve.