Ingredients

　　1 cup diced onion

　　2 teaspoons thyme leaves

　　1 bay leaf

　　1 chile de árbol

　　2 cups black rice

　　1/2 cup white wine

　　2 tablespoons unsalted butter

　　6 ounces mizuna or baby spinach

　　Kosher salt and freshly ground black pepper

　　Heat a large saucepan over medium heat for 1 minute. Swirl in the olive oil and add the onion, thyme, bay leaf, chile, and 1/2 teaspoon salt. Cook, stirring often, 3 to 4 minutes, until the onion is translucent. Add the rice, stirring to coat it in the oil and toast it slightly. Add the white wine, and reduce by half. Add 10 cups water and 2 teaspoons salt and bring to a boil. Turn the heat down to low, and simmer about 40 minutes, stirring occasionally, until the rice is tender but slightly al dente. When the rice is almost done, stir continuously until all the liquid has evaporated. Discard the chile and bay leaf. Season with a few grindings of black pepper. Stir in the butter and taste for seasoning. Quickly stir in the mizuna, until just wilted.

　　Sunday Suppers at Lucques[by Suzanne Goin with Teri Gelber. Copyright © 2005 by Suzanne Goin. Published by Knopf Doubleday Publishing Group. All Rights Reserved..Suzanne Goin graduated from Brown University. She was named Best Creative Chef by Boston magazine in 1994, one of the Best New Chefs by Food & Wine in 1999, and was nominated for a James Beard Award in 2003, 2004, and 2005. She and her business partner, Caroline Styne, also run the restaurant A.O.C. in Los Angeles, where Goin lives with her husband, David Lentz.Teri Gelber is a food writer and public-radio producer living in Los Angeles.](http://astore.amazon.com/epistore-20/detail/1400042151)