Dilled Spinach Rice

Karen Steffens

This easy side dish complements chicken, fish, and pork dishes. Prep and Cook Time: 50 minutes.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 181
  • Calories from fat: 30%
  • Protein: 4.2g
  • Fat: 6g
  • Saturated fat: 1.4g
  • Carbohydrate: 28g
  • Fiber: 1.8g
  • Sodium: 245mg
  • Cholesterol: 2.8mg

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 8 cups spinach leaves, rinsed
  • 1 cup long-grain white rice
  • 1/2 teaspoon salt
  • 2 tablespoons milk
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons lemon juice
  • 1/2 teaspoon pepper
  • 2 tablespoons sour cream

Preparation

  1. 1. Preheat oven to 375°. In a 6- to 8-quart pan, heat olive oil over medium heat. Add garlic and spinach and stir often until spinach is wilted, about 2 minutes. Remove spinach and chop. Return to pan. Add rice and stir to combine. Add 2 cups hot water and 1/2 teaspoon salt. Bring to a boil over high heat, then cover, lower heat, and simmer until rice is tender, about 15 minutes.
  2. 2. Stir in milk, dill, lemon juice, and pepper. Transfer mixture to an 8-inch square baking dish and spread level. Dollop sour cream, cover pan with foil, and bake until heated through, 10 to 15 minutes. Stir and serve.
  3. Note: Nutritional analysis is per serving.
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