Close
Ingredients
| onions (chopped): 1/3 cup |
| olive oil: 1 tsp |
| long grain rice: 1 cup |
| cardamom (ground): 1/2 tsp |
| paprika: 1/2 tsp (& ground coriander) |
| ground cinnamon: 1/4 tsp (& ground cumin) |
| black pepper: 1/4 tsp |
| ground nutmeg: 1/4 tsp |
| soup - vegetable broth: 14 oz |
| spinach: 1 cup (& water) |
| almonds (ground): 1/4 cup (& golden raisins) |
Seven-spice rice pilaf
Credit: www.bhg.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
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.