Greek-style rice and mussels recipe | Sainsbury`s Magazine

Ingredients

• 2 tbsp olive oil, plus 1 tsp extra
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 4 spring onions, sliced
• 125g long grain rice
• 100ml dry white wine
• 600ml vegetable stock* (made using 1 cube)
• 1 lemon, plus extra slices
• 1 x 300g pack frozen shelled mussels
• ½ x 20g pack dill, roughly chopped
• 90g baby leaf salad