• Chop onion in brunoise
• Finely cut the dill
• Wash the spinach well, changing the water until it remains absolutely clear and place the spinach in a colander to strain.

1. Cut the almost dry spinach in large pieces.

2. Heat some oil in a stewpot and sauté the onion in it

3. Add the spinach and cook until the spinach leaves become tender and turn dark green. 

4. Pour in the lemon juice and water and allow it to boil.

5. Add the rice and half the dill, cover and boil the food on low heat for about 10 minutes or until the rice softens up.

6. If it seems dry, add some more hot water.

7. Serve hot or cold, sprinkled with the rest of the dill.