For the sauce, add the dill, parsley, baby spinach, water and salt and pepper to a blender and mix. Add a little more water if required. Salt and pepper to taste.
Place the oil in a frying pan on medium-low heat. Add the onion and garlic and fry until translucent. Turn up the heat on the pan and add the rice. Stir and fry for a few minutes.
Add Edamame and cook for an additional 2 minutes
Add 3 Tbsp of sauce, or more if you would like, and toss through the rice. Serve the rice in a bowl, topped with some lemon zest and juice and drizzle with olive oil. Enjoy!
Recipe Note
Left over sauce can be frozen in an ice cube tray and used later for stock or pasta dishes.
