Yield: 4 Servings
|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|
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