This rice dish is bursting with the flavors of the Mediterranean -- garlic, lemon, mint, oregano and olive oil!! It's also quick and easy to prepare and works as an entree topped with your favorite protein such as chickpeas or an egg. Or use it as a side dish for any meal.
Wash spinach leaves and then chop into smaller pieces with a knife or a food processor.
Heat olive oil in a large saucepan over medium-high heat. Add the leeks and saute for 1-2 minutes then add the garlic and saute another 60 seconds.
Next, add thyme, oregano and mint and saute an additional minute, long enough to heat spices and mint to wilt.
Add rice and stir to coat rice with oil.. Add the wine, turn up heat and bring to a boil.
When wine boils, add veggie broth and lemon juice. Add salt and pepper.
Cook for 25 minutes. When almost all the water is absorbed, add the chopped spinach. Cook an additional 5 minutes. Check rice, if water is absorbed but not tender, add a bit more liquid and continue cooking until rice is tender.
Remove from heat and garnish with lemon wedges and fresh mint.
Top with a sprinkle of feta cheese, toasted walnuts or a fried egg. Or use as a side dish alongside your favorite protein and veggie!!Nutrition is calculated on six servings. If you decide to use it as an entree it will make 3-4 servings and you will need to account for the larger serving size.