Brown Rice, Spinach And Almond Salad

• 1 tbsp butter or oil
• 1 None onion, finely chopped
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1/2 cup brown rice
• 2 None chicken bouillon cubes, crumbled
• 3 oz baby spinach leaves, chopped
• 1//2 cup stuffed green olives, sliced
• 2 tbsp capers, chopped
• 2 cloves garlic, crushed
• 2 None long fresh red chili peppers, thinly sliced
• 1/2 cup sliced almonds, toasted

1. Melt butter in a medium saucepan on medium-high heat. Add onion and cook 1-2 mins, stirring, until soft. Add turmeric and cumin and stir briskly for 30 secs. Add rice, 6 cups water and bouillon cubes. Bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, for 30 mins, or until rice is tender.
2. Remove from heat. Let stand for 5 mins. Strain through a colander and set aside to cool completely.
3. Place rice in a large bowl. Add spinach, olives, capers, garlic and chili peppers; stir to combine. Season to taste. Sprinkle with almonds just before serving.

butter, onion, ground turmeric, ground cumin, brown rice, chicken bouillon cubes, baby spinach leaves, green olives, capers, garlic, red chili peppers, almonds

Taken from recipes-plus.com/api/v2.0/recipes/22361 (may not work)