Rice Pilaf with Spinach and Caramelized Onions


Oh, yes…another delicious side dish.  I heartily recommend preparing this with an otherwise simple menu, so you don’t have too much other work to do at the last minute, perhaps something that your husband grills.  If you want to make this ahead, prepare it down to adding the spinach; cool and refrigerate.  Reheat, add the spinach, and serve.                     
 Rice Pilaf with Spinach and Caramelized Onions
  2        Tablespoons  Olive Oil
  4        Cups  Onions -- halved and sliced
  1        Large  Carrot -- coarsely grated
  1        Teaspoon  Ground Cumin
  1        Teaspoon  Garlic -- minced
  1 ½    Cups  Rice -- (arborio, if available)
  4        Cups  Chicken Stock
  6        Ounces  Fresh Baby Spinach
Heat oil in Dutch oven over medium heat.  Add onions; sauté until tender and deep brown, about 20 minutes.  Transfer 1/2 cup onion to a small bowl and reserve.  Add carrot, cumin and garlic to onions in pot; stir 1 minute.  Add rice and stir 1 minute.
Add stock; bring to a boil.  Reduce heat to low, cover and simmer until rice is tender and most liquid is absorbed, about 15-20 minutes.  Stir spinach into rice mixture; cover and cook until spinach wilts, about 2 minutes.  Season with salt and pepper.
Transfer pilaf to warm bowl; top with reserved onion.
6 Servings
  "Bon Appétit Keep It Simple"
Per Serving: 272 Calories; 5g Fat (17.8% calories from fat); 5g Protein; 49g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1442mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat.
7/8/14

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