Ingredients: 2 Tablespoons oil, olive
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Directions:
Heat oil in heavy large wide pot over medium heat. Add onions; sauté until tender and deep brown, about 20 minutes. Transfer ½ 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. |