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Rice Pilaf With Spinach And Caramelized Onions


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  • 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


Servings 1


Step 1

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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