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Karen Steffens Photo by: Karen Steffens

Dilled Spinach Rice

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

Sunset MARCH 2006

  • Yield: Makes 6 servings

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. 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. 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.

Note: Nutritional analysis is per serving.

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
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Dilled Spinach Rice Recipe

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