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
Total Time: 40 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 the butter. Add the onions and cook, stirring occasionally, until soft, about 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the spinach. Cook, stirring occasionally, until the leaves are wilted and any liquid that has cooked out of the spinach has evaporated, about 4 minutes.
- Stir in the rice. Add the broth and bring to a boil. Add the dill, if you like. Cover and reduce the heat to maintain a steady simmer. Cook, undisturbed, for 20 minutes.
- Fluff the pilaf with a fork. Stir in the pepper, if you like. Serve pilaf hot.
Makes 4 to 6 servings.
