Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Spinach Pilaf
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 193
- Total Fat
- 9
- Saturated Fat
- 5
- Carbohydrates
- 25
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 20
- Sodium
- 603
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked basmati rice
3 bunches spinach, stems trimmed
2 teaspoons salt
Directions
- Melt 2 tablespoons butter in a saucepan over medium-high heat. Saute onions until lightly browned. Reduce heat, add ground spices, and stir briefly. Add cooked rice. Cook just enough to heat rice through, stirring well to combine.
- Melt remaining butter in a large skillet over medium-high heat. Saute spinach with salt just until leaves are wilted. Toss into hot rice and onion mixture and serve immediately.