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Seven-Spice Rice Pilaf

Makes: 4 to 6 servings
Prep 10 mins Cook 20 mins
Seven-Spice Rice Pilaf
Ingredients
  • 1  small onion, chopped (1/3 cup)
  • 1  tablespoon  cooking oil or olive oil
  • 1  cup  long-grain rice
  • 1/2  teaspoon  ground cardamom
  • 1/2  teaspoon  paprika
  • 1/4  teaspoon  ground coriander
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  ground nutmeg
  • 1 14  ounce can  vegetable broth (1-3/4 cups)
  • 1/4  cup  water
  • 1  cup  chopped fresh spinach
  • 1/4  cup  golden raisins
  • 1/4  cup  sliced almonds
  • 1/4 - 1/2  teaspoon  rose water (optional)
  •  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,
  • cal. (kcal) 290,
  • Fat, total (g) 9,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 51,
  • fiber (g) 2,
  • pro. (g) 6,
  • vit. A (IU) 534,
  • vit. C (mg) 5,
  • sodium (mg) 437,
  • calcium (mg) 50,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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