Cinnamon-Spiked Rice
Pomegranate and yogurt make this side a real crowd-pleaser.
David Malosh
Yields:
4
- 6
servings
Total Time:
0
hours
45
mins
Ingredients
2
tbsp.
olive oil
1
medium onion, finely chopped
kosher salt
pepper
2
cloves garlic, finely chopped
1
tsp.
ground cinnamon
1
tsp.
ground cumin
1/2
tsp.
ground turmeric
1/4
tsp.
ground allspice
1 1/3
c.
long-grain white rice
3
tbsp.
plain Greek yogurt
chopped flat-leaf parsley, for serving
chopped mint, for serving
pomegranate arils (seeds), for serving
Directions
- Heat oil in medium saucepan on medium. Add onion, season with 1/2 tsp. each salt and pepper, and sauté, covered, 5 min.
- Stir in garlic and cook 1 min. Sprinkle spices over onion and cook, stirring, 1 min. Add rice and stir to coat.
- Add 2 cups water and 1/4 tsp. salt and bring to a boil. Reduce heat and simmer, covered, 15 min. Remove from heat and let sit, covered, 10 min.
- Fluff rice with fork and transfer to serving dish. In small bowl, combine yogurt with 1/4 tsp. salt, then add water until just thin enough to drizzle. Drizzle over rice, then sprinkle with herbs and pomegranate arils.
Nutrition per serving: 271 cal, 6 g pro, 47 g carb, 2 g fiber, 1.5 g sugars (0 g added sugars), 6.5 g fat (1 g sat fat), 1 mg chol, 392 mg sodium
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