Rice Pilaf with Spinach and Caramelized Onions Recipe

Rice Pilaf with Spinach and Caramelized Onions Recipe

  • 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
  1. 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.
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