Rice Pilaf with Spinach and Caramelized Onions

2 tbsp olive oil
2 large onions, halved and sliced
1 large carrot, coarsely grated
1 tsp cumin
1 clove garlic, crushed(I always add more garlic!)
1 1/2 c. medium grain white rice*
4 c. chicken or vegetable stock
6-8 oz fresh spinach

Heat oil in large saucepan over medium heat. Add onions, saute until tender and deep brown, about 20 minutes. Transfer ½ cup onion slices to small bowl and reserve. Add carrot, cumin and garlic to onions in pot, stir 1 minute. Stir in rice. Add broth, bring to boil. Reduce heat to low, cover and simmer until rice is tender and most liquid is absorbed, about 15 minutes. Stir spinach into rice mixture, cover and cook until spinach wilts, about 2 minutes. Season to taste with salt and pepper. Transfer pilaf to bowl, top with reserved ½ cup onion slices.

*Brown rice can be substituted, you just need to allow for the extra cooking time.