Sunday, February 10, 2013

Spiced Rice with Almonds

Serves 4
Husband-Tested in Alice’s Kitchen

This rice smells and tastes so good!  It makes a great side dish for chicken or fish.  Try it with Seared Sesame Encrusted Ahi Tuna with a Cilantro, Garlic and Lime Sauce. When I make this rice dish, I double or triple the spice mixture and keep it in an airtight container for another time.  All of the spices can be found in the bulk spice section at the Lost River Market & Deli.  Use vegetable broth instead of chicken broth to make this a vegan or vegetarian dish.

3 Tablespoons slivered almonds
2 Tablespoons cooking oil (I use olive oil or sunflower oil)
1 medium onion, sliced
1 clove garlic, minced
1 cup long grain white rice or basmati rice
¼ teaspoon ground cardamom
1/8 teaspoon ground ginger
1/8 teaspoon red pepper flakes or cayenne pepper
1/8 teaspoon cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon nutmeg
1 ¾ cups chicken or vegetable broth

In a medium saucepan, cook and stir almonds in hot oil until light brown.  Remove the almonds with a slotted spoon and drain on a paper towel.  Set aside.  In the same oil, add onion and garlic.  Cook and stir until the onion is tender but not brown.  Stir in uncooked rice and the spices.  Cook and stir about 3 minutes to toast the rice.  Add the broth.  Bring to a boil.  Reduce heat. Cover and simmer for 15 minutes.  Do not lift cover!  Remove the pan from the heat.  Let the rice stand, covered for 10 minutes.  Stir in the almonds and serve.

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