| Level: | Easy |
| Total: | 55 min |
| Prep: | 5 min |
| Cook: | 50 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups red rice
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, halved and thinly sliced
- Pinch of sugar
- Freshly ground pepper
- 1 1/2 teaspoons grated peeled ginger
- 1/2 cup dried cherries
- 1 10-ounce package baby spinach
- Juice of 1 orange
Instructions
- Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)
- Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
- Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.
Nutrition Facts
| Calories | 279 calorie |
| Total Fat | 6.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 132 milligrams |
| Carbohydrates | 51 grams |
| Dietary Fiber | 8 grams |
| Protein | 6 grams |
| Sugar | 7 grams |
Reviews
I found that you don’t need as much spinach as the recipe asks for and you definitely need to add more orange juice for flavor. Not sure this is a recipe I’m looking to make again any time soon.
Filling! Great balance between the spinach and cherries. Mine needed a little more than one oranges worth of juice (definitely two for me). The directions on the red rice package said to cook for 15 minutes. I tried it at that time and it definitely needed more–so I agree with this recipe and do it for closer to 45 minutes! Will make again.