Spinach Rice Pilaf

Name: Spinach Rice Pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6-8 cups, 6-8 serving(s)
Ingredients: 2 teaspoons extra virgin olive oil; 1 medium carrot, diced; 1 small onion, diced; 2 leeks, chopped; 1 stalk celery, chopped; 3/4 cup long-grain rice; 1/2 cup canned tomato, chopped; 1 cup chicken stock; 1 pinch salt and pepper; 1 lb spinach, rinsed, stems removed; 2 teaspoons Italian parsley, chopped; 2 sprigs dill, chopped 2 sprigs

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Recipe by Chef #804025

This Spinach Rice Pilaf is a great side to any chicken, meat or poultry. I was searching for this recipe after having this dish at a Greek resturant, and found it on another website. It has very little fat, and lots of spinach and other veggies, so it is healthy too.

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READY IN: 40mins

SERVES: 6-8

YIELD: 6-8 cups

UNITS: US

INGREDIENTS

Nutrition

2

teaspoons extra virgin olive oil
1

medium carrot, diced
1

small onion, diced
2

leeks, chopped
1

stalk celery, chopped
³⁄₄

cup long-grain rice
¹⁄₂

cup canned tomato, chopped
1

cup chicken stock
1

pinch salt and pepper
1

lb spinach, rinsed, stems removed
2

teaspoons Italian parsley, chopped
2

sprigs dill, chopped 2 sprigs

DIRECTIONS

Heat oil in pan until hot. Saute carrot, onion, leeks and celery for 5 minutes. Add rice; saute 1 minute.
Add tomatoes; saute 2 minutes. Add all but 2 Tbsp stock. Bring to simmer; add salt and pepper. Cover; cook 10 minutes.
Add spinach; stir. Add remaining stock, if needed, and herbs. Cover; cook 5 minutes.

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