Spinach pilaf

Yield: 4 Servings

Measure Ingredient
4 tablespoons Unsalted butter (1/2 stick); divided
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

Melt 2 tablespoons of the butter in a saucepan over mediumhigh 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 2T. 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.

Yield: 4 to 6 servings TAMALES WORLD TOUR SHOW #WT1A14 Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #807 by Holly Butman <butma001@...> on Sep 26, 1997

Similar recipes