I eat vegetables – don’t get me wrong! It’s rare in the evening or on Sunday that I don’t round out a dish with broccoli roasted at high heat with salt, pepper and olive oil, or asparagus sautéed at high heat with salt and pepper. Last week I ate some “anemic” canned corn popped into the microwave-on high heat-with salt and pepper. Yes, I eat vegetables: sometimes the same few, over and over, served with a dollop of (dare I say) disinterest. Do you ever find your veggies perfunctory, a thing you put on your plate so you don’t feel bad about yourself? I realize my dinner decorum is pretty revealing: I devour my vegetables the moment I sit down when I’m alone, eager to get the token portion out of the way before digging into the good stuff. Well, no more. Instead of eating my spinach first, I combined it with rice and pistachios. I hope you love this recipe as much as I do!! This is a side dish to savor!!!
- 1 cup basmati rice, rinsed
- ½ tsp. kosher salt, plus more to taste
- 2 Tbsp. olive oil
- 1 clove garlic, sliced
- 2 pounds spinach, stemmed and cut into ½” wide strips
- Finely grated zest of 2 lemons
- 1 Tbsp. chopped fresh dill
- ½ cup roasted and shelled pistachios, coarsely chopped
- Pinch of red pepper flakes
- Ground black pepper
- In a medium saucepan, bring 2 cups water to a boil. Stir in rice and ½ tsp. salt. Cover and cook over very low heat until rice has absorbed water and is tender but firm, 14-15 minutes. Keep rice covered.
- Meanwhile in a large pot, heat 1 Tbsp. olive oil. Add garlic and cook over medium heat until golden, about 1 minute. Remove garlic with slotted spoon and discard. Increase heat to high and add spinach in 3 batches, stirring and adding each batch as the previous one starts to wilt. Cook until tender, about 3 minutes total. Remove pot from heat and stir in lemon zest, dill and remaining 1 Tbsp. olive oil. Stir in rice, fluffing it up. Stir in pistachios and red pepper flakes, season with salt and black pepper to taste, and serve.