Rice Pilaf

(6 servings)

3 bunches spinach or 2 ten-ounce packages fresh spinach

1 large onion

1 teaspoon each of:

            cardamom

            coriander

            turmeric

2 cups cooked rice (basmati preferable)

1 tomato

Sauté spinach in 2 tablespoons butter until wilted.  Drain off excess liquid.

Sauté onion for 5 minutes.  Add spices.  Add spinach and tomato.  Add rice and cook until warmed.

Good warm or at room temperature.