This classic Greek rice dish is loaded with iron and B vitamins.

While spinach isn’t traditionally used in a cabbage roll, this is a great recipe to use as a base for the rice ingredient.

You can double the batch so you have enough, or double the batch for quick and easy weeknight meals.

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Serves 4-5

Ingredients

800g spinach or baby, washed and dried well & roughly chopped
Olive oil 6 spring onions, sliced
2 cloves garlic, chopped
3 tbsp dill, roughly chopped
300g rice
1 1/4 water or vege stock
2 tsp salt
1 tsp pepper
Juice of a lemon
1 tbsp mint, chopped

Method

Heat a large deep pan over medium heat and add a few tbsp olive oil.

Add spring onions and garlic and cook for a few minutes or until spring onions have softened.

Add the dill and the rice and stir to coat.

Add the spinach and 1 cup of water or stock. Stir to combine, pushing the spinach down until it starts to wilt.

Pop on a lid and bring to the boil.

Add salt and stir through.

Turn heat to low, replace lid, and simmer for about 15 mins or until the rice is just cooked and the liquid has been absorbed. If there is still liquid in the pan, turn up the heat and cook until it evaporates.

Pile onto a serving platter or divide between plates. Squeeze over lemon juice and scatter over the mint.