Red rice with spinach and dried cherries

Ingredients:

• 1.5 cups red rice
• 2 tablespoons extra-virgin olive oil
• 1 large white onion, halved and thinly sliced
• A pinch of sugar
• 1.5 tsp grated peeled ginger root
• 0.5 cups dried cherries
• 1 package (280 g) baby spinach
• Juice of 1 orange

Preparation:

1. Combine red rice, 3 cups water, and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer 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 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, another 7 minutes.
3. Combine the cooked rice with the onion mixture. Add the baby spinach and orange juice and stir until the spinach wilts, about 1 minute. Season with salt and pepper to taste.