Rice Pilaf With Spinach And Caramelized Onions

Rice Pilaf With Spinach And Caramelized Onions
Rice Pilaf With Spinach And Caramelized Onions

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 2

    tablespoons olive oil

  • 2

    large onions halved, sliced

  • 1

    large carrot coarsely grated

  • 1

    teaspoon ground cumin

  • 1

    garlic clove minced

  • 1 1/2

    cups arborio rice (or medium-grain white rice)

  • 4

    cups canned low-salt chicken broth (or vegetable broth)

  • 1

    bag fresh baby spinach - (6 oz)

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat oil in heavy large wide pot over medium heat. Add onions; sauté until tender and deep brown, about 20 minutes. Transfer 1/2 cup onion slices to small bowl and reserve. Add carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add broth; bring to boil. Reduce heat to low; cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture; cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved 1/2 cup onion slices. This recipe yields 6 (side-dish) servings. Per serving: calories, 287; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 mg.

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