Recipe courtesy of Food Network Kitchen
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Spinach-Almond Rice
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Directions

Bring 3 cups salted water to a simmer; add 1 1/2 cups basmati rice, cover and cook over low heat until tender, about 20 minutes. Fluff with a fork, then let cool. Toss with 4 cups baby spinach, 1/2 cup each chopped marinated artichoke hearts and toasted slivered almonds, 1 cup chopped fresh dill, 1 tablespoon grated lemon zest, the juice of 2 lemons and 1/3 cup olive oil. Season with salt and pepper.

Photograph by Chris Court

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