Rice Pilaf with Spinach and Caramelized Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
2 very large onions, halved, sliced (about 4 cups) |
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 6-ounce bag fresh baby spinach |
Directions:
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.
2. Per serving: calories, 287; total fat, 5 g; saturated fat, 1 g; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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