Red Rice with Spinach and Dried Cherries

By sandycon

Ingredients

• 1 1/2 cups red rice
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, halved and thinly sliced
• Pinch of sugar
• Freshly ground pepper
• 1 1/2 teaspoons grated peeled ginger
• 1/2 cup dried cherries
• 1 10-ounce package baby spinach
• Juice of 1 orange

Details

Servings 6
Preparation time 5mins
Cooking time 55mins
Adapted from foodnetwork.com

Preparation

Step 1

Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)

Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.

Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.

Photograph by Linda Pug