A light, nourishing pilaf of fresh spinach and onion sautéed in olive oil and cooked with rice. Made with budget-friendly ingredients, it is an easy green addition to everyday meals.
Sauté the finely chopped onion in olive oil until lightly golden.
Add the rinsed rice and stir for a few minutes.
Add the hot water, salt and black pepper. Cook over low heat until the rice starts to absorb the water.
Scatter the roughly chopped spinach over the rice, lower the heat and cook until the pilaf has absorbed all the water. Important: If you add the spinach too early, it may release too much liquid and make the pilaf soft.
Remove from the heat and leave to rest for 10 minutes. Fluff the pilaf and serve.
Important: Do not overcook the spinach. Add it just before the pilaf has absorbed all its water so it retains its color and nutrients.
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