Recipe information
Yield
Makes 6 (side-dish) servings
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
Preparation
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.
Nutrition Per Serving
Per serving: calories
287; total fat
5 g; saturated fat
1 g; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
