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

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Instructions

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. (Drain any excess water.)
2. 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.
3. 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.
4. Photograph by Linda Pug