Curried Spinach & Onion Rice

Sara 76's Note:

To make this side dish into a main meal for 4 people, add a large tin of drained tuna. You can replace the curry powder with a mixture of ground spices such as coriander, cumin, and turmeric, if you prefer. From the January 2009 issue of "recipes +" magazine.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1/4 peanut oil
• 2 brown onions, cut into slices
• 1 tablespoon curry powder
• 2 cardamom pods, bruised
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves
• 1 1/2 cups basmati rice
• 3 cups chicken stock
• 100 g baby spinach leaves
• 1/2 cup sliced almonds, toasted
• 1 long red chili, thinly sliced

Directions:

1. Heat oil in a large saucepan over moderate heat. Cook and stir onion for 8-10 minutes or until golden. Transfer to a plate. Set aside.
2. Reheat pan; add curry powder, cardamom, cinnamon, cloves and bay leaves. Cook and stir for 1 minute. Add rice; stir to combine. Add stock; cover with a lid. Bring to boil. Reduce heat; cook for 15 minutes or until liquid is absorbed. Remove from heat. Stand for 5 minutes. Using a fork, seperate grains. Remove cardamom pods, cinnamon stick, cloves and bay leaves. Stir in spinach until it wilts. Season with salt.
3. Spoon rice into a large serving bowl. Top with onion, almonds, and chilli.