Instructions

1. Thinly slice the onion.
2. Heat the oil in a large saucepan and gently sauté the onion for 5 minutes. Add the garlic, spices, a little salt and stir for 1-2 minutes.
3. Add the rice, stir for a minute, then pour over the hot vegetable stock.
4. Bring to the boil, cover and cook for 25-30 minutes at low temperature. Remove the lid. If the stock has absorbed completely, mix in the raisins and spinach - if not, cook for a few more minutes until it has, then add the raisins and spinach.
5. Steam for 2- 3 minutes under cover – when the spinach has wilted, season with salt and pepper.
6. Serve warm or at room temperature.