One from the Heart

Spicy Rice with Almonds

Kathy warns, "Don't peek at this while it's cooking! You could also make this a main course by adding cooked cubed chicken or tofu." We found it delicious and richly spicy without being too hot - and we did peek once, but it still tasted great!

1 Cup long grain rice
3 TB slivered almonds
2 TB olive oil
1 medium onion, thinly sliced
1 garlic clove, minced
1/4 tsp. ground cardamom
1/8 tsp. ground ginger
1 dash cayenne pepper
1 dash ground cinnamon
1 dash ground cumin
1 dash ground nutmeg
1 3/4 Cups low salt chicken or vegetable broth

Heat the olive oil over medium heat. Add the almonds and cook, stirring, until light brown, about 3-5 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Add the onion and garlic to the remaining oil in the pan and cook until the onion is tender, about 5 minutes. Stir in the rice and spices. Cook and stir for about 3 minutes to coat the rice with the spices and to brown the rice. Add the chicken/vegetable broth. Bring to boiling and reduce heat. Cover and simmer for 15 minutes without lifting the cover. Remove from heat and let stand, covered, for 10 minutes. Stir in the almonds before serving.

Note: You may use brown rice for this recipe; simply extend the simmering time to 45-50 minutes and increase the broth by 1/4 Cup.

Prep. time: 10 minutes
Cooking time: 25 minutes
Serves: 4-6

Stories:
Kathy Hartley | John Hearty | Patsy Hartung | Stacey Whiseheart

Recipes:
Spinach Dip | Spicy Rice with Almonds | Grilled Swordfish Steaks | Three Citrus Grilled Chicken | Strawberry Spinach Salad | Chocolate Delight | Panko-Breaded Tilapia | Heart Healthy Pancakes