Instructions

1. Thinly slice the onion and mince the garlic.
2. Heat the oil in a pan and soften the onion. Add the cumin and garlic then stir for 1 minute.
3. Add the rice, stir for a few seconds, then pour in the water. Bring to the boil, then simmer for 20 minutes under cover.
4. Remove the cover, and cook further until the water has completely absorbed into the rice.
5. Rinse the spinach, drain, and add to the rice. Cover with the lid and let it rest for 5 minutes.
6. Meanwhile, dry-fry the almonds and leave to cool. Slice the spring onion diagonally.
7. Toss the wilted spinach with the rice, season with salt and pepper, then stir through the spring onion and the almond pieces.
8. Serve warm.