Greek Rice (Spanakorizo)

Measure out and rinse the basmati rice under running cold water. Set aside.

Heat olive oil in a medium sauce pan over medium heat. Sauté onions until translucent (about 3-5 minutes). Add garlic and sauté for another minute.

Add the lemon zest, cumin and spinach and cover the pan. Cook until the spinach wilts down (about 3-5 minutes).

Stir the rice, vegetable broth, 2 tablespoons of the dill, salt and pepper into the spinach mixture and stir to combine. Bring to a boil.

Reduce the heat to a simmer, replacing the lid on the pan, and cook until the rice is tender, about 15 minutes.

Stir in the lemon juice and the remaining fresh dill before serving.

Optional garnish with lemon strands.