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Basmati Rice with Indian Spices
3 tablespoons extra virgin olive oil
1½ tablespoons finely chopped ginger (about 1 x ½-inch piece, peeled)
3 garlic cloves, finely chopped
½ large onion, chopped
1 large white potato, peeled and cut into ½-inch cubes
½ teaspoon sea salt, divided
½ teaspoon freshly ground black pepper, divided
½ tablespoon ground cumin
½ tablespoon ground coriander
¼ teaspoon ground turmeric
1 teaspoon ground cinnamon
4 cooker cups basmati rice
water (to the 4-cup marking in the cooking pot)
2 teaspoons lemon zest
1 cup frozen peas
1⁄3 cup chopped fresh cilantro
Put the oil in the cooking pot of the Cuisinart® Rice Plus™ Multi-Cooker. Select the Quick Cook function and press Start. Once oil is hot and shimmering, about 2 minutes, add the ginger and garlic. Sauté until softened, about 3 minutes. Add the onion; sauté about 2 minutes, or until softened and translucent. Add the potato with ¼ teaspoon each of the salt and pepper and all of the spices. Cook until just tender, about 10 minutes. Add the rice, water and zest. Close the lid of the cooker and let cook. When there are about 5 minutes remaining in the cooking time, stir in the peas, cilantro and the remaining salt and pepper. Close lid again and let the rice finish cooking. Once the audible tone has sounded to indicate the end of cooking, open the lid and adjust seasonings to desired taste.

Servings: No serving information available

Nutritional information per serving

Nutritional information per serving (based on 1 cup): Calories 220 (21% from fat) • carb. 40g • pro. 5g • fat 5g • sat. fat 1g • chol. 0mg • sod. 105mg • calc. 13mg • fiber 3g

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