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3 bunches spinach or 2 ten-ounce packages fresh spinach
1 large onion
1 teaspoon each of:
2 cups cooked rice (basmati preferable)
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.