Rice with Spinach, Lemon & Dill

from Deborah's Madison's Vegetarian Cooking for Everyone

This was a super tasty, simple rice dish that had enough moisture in it that I ate it the next day for lunch cold and it was still good.

2T olive oil, butter, or mix
1C finely chopped scallions, including an inch or 2 of greens KC: I probably used 3/4 C of scallions
1C long-grain white or brown rice KC: I used white
1 large bunch of spinach leaves, finely chopped
2T chopped dill or 2t dried KC: I used dried
Grated zest and juice of 1 lemon
Salt & pepper

Warm oil in a saucepan over medium heat. Add scallions and cook, stirring frequently, until wilted, 3-4 minutes. Add the rice, spinach, dill, lemon zest, and 1/2t salt. Cook until the spinach has wilted. If using white rice, add 1 3/4C water (brown rice- 2 1/4C). Bring to boil, then lower heat and cover and cook until liquid is absorbed, 15-18 minutes for the white rice (30-40 min for brown). Add lemon juice and gently loosen grains with a fork. Cover and let stand for 5 minutes. Season with pepper and serve.