Gingered Spinach And Rice

• 1/2 yellow onion, diced
• 2 tablespoons olive oil
• 3 tablespoons fresh ginger, chopped
• salt and pepper
• 2 tablespoons mirin
• 1 package frozen spinach, thawed and excess water squeezed out
• 1/2 cup cooked brown rice
• 1 tablespoon rice vinegar
• 1/4 cup toasted pumpkin seeds
• 3 umeboshi plums

1. In a medium pot, saute the onions and ginger in the oil until the onions are translucent and the ginger smells amazing. Add mirin, salt, and pepper to taste, cook a few minutes more, then add the frozen spinach, and toss well to break up the clumps and coat it with the oil and onions.
2. Tun the heat to low, add the rice, and stir to fully combine. Cook for a minute or two more, then divide into three bowls. Top each bowl with rice vinegar, toasted pumpkin seeds, and umeboshi plum.

yellow onion, olive oil, fresh ginger, salt, mirin, frozen spinach, brown rice, rice vinegar, pumpkin seeds, plums

Taken from food52.com/recipes/16859-gingered-spinach-and-rice (may not work)