2 c long grain rice

3 tsp salt

1 1/2 lb fresh spinach or 2 packages frozen

6 T vegetable oil

2 medium onions, peeled and finely chopped

1 tsp garam masala

Wash rice and drain.  Cover with cold water and 1 tsp salt.  Leave for 2 hours.

If using fresh spinach:  Fill a 4-6 quart pot with water.  Add 1 tsp salt, and bring to a boil.  Trim and wash spinach thoroughly.  Wilt the spinach by dropping it, a little at a time, in the boiling water.  As the spinach wilts, remove to a colander, and rinse with cold water.  Press water out, and chop very finely.  If using packaged spinach – prepare as per directions, then drain and squeeze.

In a 3-4 quart oven and flame proof container, heat the oil, add the onions, and saute on medium 5 minutes or until golden.  Add spinach and garam masala.

Preheat onion to 300.

Drain rice and add to spinach mixture with 2 1/4 c water and 1 tsp salt.  Bring to a boil.  Lower heat and simmer 15 minutes, stirring occasionally.

Cut aluminum foil to fit top of pot snugly.  Cut a half inch diameter hole in the center.  Put in over for 30 minutes.  Check rice.  If not done, cook another five.