Note: Make sure the spinach is thoroughly clean and free of grit.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 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)
- 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.