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Author Julia Turshen says the trick to a simple rice side dish is to cook already-fragrant basmati rice with fresh aromatics like garlic, onion, and ginger to add huge flavor.




  • In a large heavy pot melt butter and oil over medium-high. Add onion, garlic, ginger, and cinnamon. Cook and stir 5 minutes or until onion begins to soften. Stir in rice and tomato paste. Cook and stir 3 minutes or until rice is well-coated and smells nutty. Stir in stock and 2 tsp. salt. Bring to boiling; reduce heat to low. Simmer, covered, 10 to 15 minutes or until rice is tender and liquid has evaporated.

  • Place a kitchen towel or paper towel between pot and lid to absorb liquid from the steam (to keep rice fluffy). Let stand 10 minutes. Fluff with a fork. Stir in raisins, almonds, and parsley. Serve immediately or at room temperature. Serves 8.


Prepare rice through Step 1. Cover as directed in Step 2; refrigerate up to 2 days. To reheat, spread rice evenly on a sheet pan. Bake at 425°F about 10 minutes. Stir in raisins, almonds, and parsley.

Nutrition Facts

287 calories, (3 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 8 mg cholesterol, 514 mg sodium, 43 g carbohydrates, 3 g fiber, 9 g sugar, 6 g protein.