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A one-pot rice dish with Middle Eastern cred and a casual vibe
THE WASHINGTON POST16Ingredients
40Minutes
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Ingredients
US|METRIC
7 SERVINGS
- 2 Tbsp. canola oil
- 1 yellow onion (large, chopped)
- 3 cloves garlic (chopped)
- 2 cups white rice (long-grain, rinsed in several changes of water and drained)
- 2 tsp. dried dill
- 3 cups salt (added vegetable broth, homemade or store-bought, see related recipe)
- 1 Tbsp. grated lemon zest
- 2 Tbsp. juice
- 1/2 tsp. sea salt (or more as needed)
- 1 lb. fresh spinach (shredded)
- 8 oz. halloumi cheese (shredded, may substitute queso blanco or part-skim mozzarella cheese)
- 1/3 cup chopped parsley
- 1/2 tsp. freshly ground black pepper (or more as needed)
- 1 Tbsp. pine nuts (toasted, see NOTE)
- 1 Tbsp. slivered almonds (toasted, see NOTE)
- 2 tsp. ground sumac (for garnish, optional)
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Notes
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