Spinach and Rice Pilaf
1-1/2 tablespoons extra-virgin olive oil
2/3 cup sliced scallions, mostly white parts
1 large clove garlic, minced
1/2 cup long-grain rice
1 (7-ounce) package fresh spinach leaves, washed and blotted dry
2 cups water
1/4 cup Silver Palate California Grilling Sauce
3 tablespoons freshly chopped dill or 1 tablespoon dried dill weed
Salt and freshly ground black pepper to taste
1/3 cup each lightly toasted pine nuts and crumbled feta cheese
Heat oil in a large skillet over medium heat. Add scallions and sauté until just tender. Stir in garlic, then add rice, and continue to stir to coated all the grains with oil and it begins to soften. Add spinach, turning a couple of times before pouring in water and Silver Palate California Grilling Sauce. Add dill, salt and pepper. Stir, cover, reduce heat to very low and simmer until all liquid is evaporated and rice is tender, about 20 minutes. Stir a couple of times while cooking. Uncover, taste for seasonings, add pine nuts and feta, if desired, and serve.