• Rice Pilaf With Spinach And Caramelized Onions

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    • 2 Tbsp. extra virgin olive oil
    • 2 lrg onions halved, sliced
    • 1 lrg carrot coarsely grated
    • 1 tsp grnd cumin
    • 1 x garlic clove chopped
    • 1 1/2 c. arborio rice
    •     (or possibly medium-grain white rice)
    • 4 c. canned low-salt chicken broth
    •     (or possibly vegetable broth)
    • 1 bag fresh baby spinach - (6 ounce)
    •     Salt to taste
    •     Freshly-grnd black pepper to taste


    1. Heat oil in heavy large wide pot over medium heat. Add in onions; saute/fry till tender and deep brown, about 20 min. Transfer 1/2 c. onion slices to small bowl and reserve. Add in carrot, cumin, and garlic to onions in pot; stir 1 minute. Stir in rice. Add in broth; bring to boil. Reduce heat to low; cover and simmer till rice is tender and most liquid is absorbed, about 15 min.
    2. Stir spinach into rice mix; cover and cook till spinach wilts, about 2 min. Season to taste with salt and pepper. Transfer pilaf to bowl; top with reserved 1/2 c. onion slices.
    3. This recipe yields 6 (side-dish) servings.

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