Rice with spinach and almonds

Ingredients:

• 1.5 tbsp. basmati rice
• 4 cups small spinach
• 0.5 cups marinated artichoke hearts
• 0.5 cup almond needles
• 2 lemons
• 1/3 cup olive oil

Preparation:

1. Bring 3 cups salted water to a boil; add 1 1/2 cups basmati rice, cover, and simmer over low heat until tender, about 20 minutes.
2. Fluff the rice with a fork and let cool. Toss with 4 cups of baby spinach, 1/2 cup each of chopped marinated artichoke hearts and toasted almond needles, 1 cup of chopped fresh dill, 1 tablespoon of grated lemon zest, the juice of 2 lemons, and 1/3 cup of olive oil. Season with salt and pepper to taste.