Dilled Spinach Rice

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

Step 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

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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 181Calories from Fat 30

% Daily Value *
Total Fat 6g10%

Saturated Fat 1.4g7%
Cholesterol 2.8mg1%
Sodium 245mg11%
Total Carbohydrate 28g10%

Dietary Fiber 1.8g8%
Protein 4.2g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Dilled Spinach Rice