Spinach Pilaf
4 to 6 servings
Vivid green spinach, bright red tomatoes and aromatic, Indian-spiced basmati rice are tossed together in this easy recipe from Los Angeles chefs Susan Feniger and Mary Sue Milliken. Serve with grilled or sauteed fish, roast chicken, veal chops or roast leg of lamb.
You can substitute frozen chopped spinach (two 10-ounce packages), thawed and squeezed dry, although the dish will not have as vibrant a color. Also, if fresh tomatoes are not in season, use the equivalent amount of canned plum tomatoes.
Adapted from "Great Food Without Fuss" by Frances McCullough and Barbara Witt (Henry Holt and Co., 1992):
4 tablespoons unsalted butter
3 bunches spinach, washed and stems trimmed, or two 10-ounce bags of spinach leaves
2 teaspoons salt
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked rice, preferably basmati
