Spinach Rice Pilaf

• 1 tablespoon margarine
• 1 carrot, peeled and shredded
• 1 medium onion, finely chopped
• 2/3 cup long grain rice, uncooked
• 1 (14 oz.) can vegetable broth
• 1 (10 oz.) package frozen, chopped spinach, thawed
• 1/4 teaspoon dried dill weed
• salt and pepper to taste

Melt margarine in a large, non-stick skillet and saute carrot and onion until soft. Add rice and continue cooking until golden brown. Add broth, cover and simmer until rice is tender – about 20 minutes. Meanwhile, squeeze excess liquid from spinach. Add to cooked rice, along with seasoning.

Yields: 4 servings Preparation Time: 45 minutes