Red Rice with Spinach and Dried Cherries

Ingredients

• 10 ounce baby spinach 
• 0.5 cup cherries dried
• 1.5 teaspoons ginger grated peeled
• 1  juice of orange 
• 6 servings kosher salt 
• 2 tablespoons olive oil extra-virgin
• 6 servings pepper freshly ground
• 1.5 cups rice red
• 1 pinch sugar 
• 1 large onion white halved thinly sliced

Equipment

• frying pan
• sauce pan

Directions

1. 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. (
2. Drain any excess water.)
3. Meanwhile, heat the olive oil in a large deep skillet over medium-high heat.
4. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes.
5. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
6. Stir the prepared rice into the onion mixture.
7. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.
8. Photograph by Linda Pug