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Cinnamon-Spiked Rice

Pomegranate and yogurt make this side a real crowd-pleaser.

cinnamon spiked rice
David Malosh
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Yields: 4 - 6 servings
Total Time: 0 hours 45 mins
2 tbsp.

olive oil


medium onion, finely chopped

kosher salt



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

  1. Heat oil in medium saucepan on medium. Add onion, season with 1/2 tsp. each salt and pepper, and sauté, covered, 5 min. 
  2. Stir in garlic and cook 1 min. Sprinkle spices over onion and cook, stirring, 1 min. Add rice and stir to coat.
  3. 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.
  4. 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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