Karen Steffens
YieldsMakes 6 servings
AuthorElena Malec, Irvine, CA,
This easy side dish complements chicken, fish, and pork dishes. Prep and Cook Time: 50 minutes.

How to Make It

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

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

Directions

Step 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.

Step 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.

Step 3
3

Note: Nutritional analysis is per serving.

Dilled Spinach Rice