This is a lovely side dish that is very easy to make. I morphed it from an old Weight Watchers recipe where the proportions were off. A fairly versatile recipe, you can use regular onion or green onion and beef or chicken broth with equal success. For that matter, if you adjust the liquid (add an extra 1/2 cup) you could even use brown rice instead of white.
I serve this with beef, fish, pork or chicken. It goes really well with salmon. Sometimes I’ll add leftover cooked and cubed meat for a quick one-dish lunch I can take with me on the go. Double the recipe and its an easy dish for a buffet or potluck.
- 2 teaspoons olive oil
- 1 cup thawed frozen spinach, squeezed dry
- 1/4 cup chopped onion or green onion
- 1 tsp dill
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup uncooked white rice
- 1 ounce chopped or sliced almonds
- 2 cups beef or chicken broth
In a medium saucepan over medium heat, warm the oil. Add the spinach, onions, dill salt and pepper. Cook about two minutes, stirring frequently, until the vegetables are tender
Add the rice and almonds and cook, stirring constantly, until the rice is well coated with the oil, about 2 minutes
Pour in the broth and bring to a boil. Cover, reduce the heat to low and simmer until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.