Brown Rice, Spinach And Almond Salad - cooking recipe

Ingredients

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

Preparation

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.
Remove from heat. Let stand for 5 mins. Strain through a colander and set aside to cool completely.
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.