Rice Pilaf With Currants, Almonds, And Mint

Recipe Ingredients

		Butter-flavored refrigerated cooking spray - as needed
1/2 teaspoon	2.5ml	Ground cumin
1/2 tablespoon	7.5ml	Ground cinnamon
1		Bay leaf
6 oz	170g	Finely-chopped onion
1 1/2 cups	240g / 8.5oz	Raw white rice
3 cups	711ml	Water
1/4 teaspoon	1.3ml	Kosher salt
1 tablespoon	15ml	Currants
1 tablespoon	15ml	Slivered almonds - toasted
1/4 cup	36g / 1.3oz	Chopped fresh mint

Recipe Instructions

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.

This recipe yields 6 servings.

Exchanges Per Serving: 3 Carbohydrate (2 1/2 Bread/Starch, 1 Vegetable).

Nutrition Facts: 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.

Source:
Diabetic Recipes at http://www.diabetic-recipes.com

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