Contributed by (Recipe adapted from “Seasonal Chef” at www.seasonalchef.com)

Ingredients

2 bunches Spinach, washed and stems trimmed
4 Tbs Butter
2 tsp Salt
1 large Onion, diced
1 Tbs ground Cumin
1 tsp ground Cardamom
1 tsp ground Coriander
1 tsp ground Turmeric
2 C cooked Rice, preferably basmati
2 Tomatoes, seeded and diced

Instructions

In a large skillet over medium-high heat, melt 2 tablespoons butter. Sauté spinach with salt just until leaves are wilted. Drain off excess liquid; reserve spinach. Wipe out skillet and melt remaining 2 tablespoons butter over medium-high heat. Sauté onion until lightly browned, about 5 minutes. Reduce the heat to medium-low, add cumin, cardamom, coriander and turmeric and stir to combine. Add cooked rice, tomatoes and reserved spinach and cook, stirring gently to combine, just until the rice is warmed through. Serve warm.

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