Doro Wat Gets Green

Usually I make doro wat with plain basmati rice. I love plain rice, but I was craving spinach so wanted to incorporate it. I decided to cook the rice pilaf style, using the same aromatics and spices that I use in the doro wat along with the spinach. Probably a very un-Ethiopian side dish but delicious nonetheless.

Berbere Rice with Spinach (4 to 6 servings)

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 garlic clove, pressed
• ½ inch fresh ginger, grated
• 1 tsp. berbere (add more if you want it spicier)
• 1 cup basmati rice
• 2 cups water
• 1 10-oz. box frozen chopped spinach, thawed and excess water squeezed out

1. Heat oil in a large pot. Add the onion, garlic and ginger and cook until translucent, about 2 minutes. Add the berbere and cook another 30 seconds. Add the rice, stirring to coat, and toast until translucent, about 1 minute.
2. Add the water, cover, and cook until the water is absorbed.
3. Stir in the spinach.