Rice Pilaf with Currants, Almonds, and Mint
(makes 6 servings)
|butter-flavored refrigerated cooking spray|
|1/2||teaspoon (2.5 ml) ground cumin|
|1/2||tablespoon (7.5 ml) ground cinnamon|
|6||ounces (120 g) finely chopped onion|
|1 1/2||cups (225 g) raw white rice|
|3||cups (720 ml) water|
|1/4||teaspoon (1.25ml) kosher salt|
|1||tablespoon (15 g) currants|
|1||tablespoon (15 g) slivered almonds, toasted|
|1/4||cup (28 g) chopped fresh mint|
- Lightly coat a nonstick covered pot with cooking spray. Add the cumin, cinnamon, and bay leaf and stir until the mixture is fragrant. Add the onion and cook, stirring for 2 minutes. Add the rice and stir to coat. Stir in the water, salt and currants. Bring to a simmer, cover and cook for 20 minutes until all the liquid is absorbed.
- Just before serving, remove bay leaf and stir in almonds and mint. Fill center cavity of crown roast of lamb with rice mixture or place in a serving bowl. Serve immediately.
|Per serving:||194 calories (5% calories from fat), 4 g protein, 1 g total fat (0.2 g saturated fat), 42 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 84 mg sodium|
|Diabetic exchanges:||3 carbohydrate (2 1/2 bread/starch, 1 vegetable)|