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Seven-Spice Rice Pilaf
Ingredients
-
1
small onion, chopped (1/3 cup)
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1
tablespoon cooking oil or olive oil
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1
cup long-grain rice
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1/2
teaspoon ground cardamom
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1/2
teaspoon paprika
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1/4
teaspoon ground coriander
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1/4
teaspoon ground cinnamon
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1/4
teaspoon ground cumin
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1/4
teaspoon black pepper
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1/8
teaspoon ground nutmeg
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1
14 ounce can vegetable broth (1-3/4 cups)
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1/4
cup water
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1
cup chopped fresh spinach
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1/4
cup golden raisins
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1/4
cup sliced almonds
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1/4
- 1/2
teaspoon rose water (optional)
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Small fresh spinach leaves (optional)
Directions
1. In a medium saucepan cook onion in hot oil until tender, but not brown. Stir in uncooked rice, cardamom, paprika, coriander, cinnamon, cumin, pepper, and nutmeg. Cook and stir over medium heat about 5 minutes or until rice is golden. Add vegetable broth and water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
2. Remove from heat; let stand, covered, for 5 minutes. Stir in chopped spinach, golden raisins, and almonds. Sprinkle with rose water, if desired. Garnish with small fresh spinach leaves, if desired. Makes 4 to 6 side-dish servings.
Nutrition Facts
(Seven-Spice Rice Pilaf)
- Servings Per Recipe 4,
- Calories 290,
- Protein (gm) 6,
- Carbohydrate (gm) 51,
- Fat, total (gm) 9,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 534,
- Vitamin C (mg) 5,
- Sodium (mg) 437,
- Calcium (DV %) 50,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I did not use spinach or rose water since I had neither, but even without, it was very good. My husband and I both liked it and I will make again. Only next time I will use less black pepper. I reduced what was called for by half and for me it was still a tad to much, but with me a little black pepper goes a long way, so ofor others it may be fine.
8/26/2010 06:15:41 PM Report Abuse