Wild Rice with Spinach, Lemon & Dill

I can’t stop thinking about David Sedaris’ essay as I see houses along our street, through town, and across the island start to perk up. Cars are in the driveways, lawns are mowed, and windows are open. For some reason I completely forgot about Memorial Day weekend this year and was actually wondering why town was so crowded yesterday (duh).

I wished our favorite cashiers luck at the grocery store this morning and know there are hardworking friends I won’t see until September but we have been counting down to this moment for six months so it’s time to celebrate. I am planning on packing in as many festive weekend activities as possible. If you happen to be invited to a picnic this springy green rice is the perfect thing to bring.

Wild Rice with Spinach, Lemon, & Dill
2 tablespoons olive oil or butter (or a mix)
1 cup finely chopped scallions, including an inch or two of the greens
1 cup wild rice
1 large handful baby spinach leaves
2 tablespoons dill, chopped
1 lemon, zest and juice
Salt and black pepper

First, warm the oil in a saucepan over medium heat. Add the scallions and cook, stirring frequently, until wilted, about 3 to 4 minutes. Add the rice and water (quantity as per type of rice you’re using), bring to a boil, then lower the heat, cover, and cook until the liquid is almost absorbed. Five minutes before total cooking time is up, finish the rice by adding the spinach, dill, lemon zest, juice, and a 1/2 teaspoon salt: stir and cook just until the spinach has wilted. Loosen the grains with a fork then cover and let stand for 5 minutes. Season with pepper and serve.