Spinach and rice cooked in broth merge into more than the sum of the parts in this easy, nutritious side dish. Serve alongside roasted meats or topped with plain yogurt as a centerpiece in a vegetarian meal.
Note: Make sure the spinach is thoroughly clean and free of grit.
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:
- 2 Tbsp. butter
- 1 small onion, finely chopped
- 1/2 tsp. salt, plus more to taste (omit if using canned broth)
- 3 cloves garlic, minced
- 1 bunch spinach, trimmed, cleaned, and cut intothin ribbons
- 1 cup long-grain rice
- 1 3/4 vegetable or chicken broth
- 2 Tbsp. dill leaves (optional)
- Freshly ground black pepper (optional)
Preparation:
- In a medium pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in spinach. Cook, stirring occasionally, until wilted and any liquid has evaporated, about 4 minutes.
- Stir in rice. Add broth and bring to a boil. Add dill, if you like. Cover and reduce heat to maintain a steady simmer. Cook, undisturbed, for 20 minutes.
- Fluff pilaf with a fork. Stir in pepper, if you like. Serve hot.
Makes 4 to 6 servings.
