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 |
| 1 | bay leaf |
| 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) |
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