Basmati Rice with Indian Spices

3tablespoons extra virgin olive oil 1½tablespoons finely chopped ginger (about 1 x ½-inch piece, peeled) 3garlic cloves, finely chopped ½large onion, chopped 1large white potato, peeled and cut into ½-inch cubes ½teaspoon sea salt, divided ½teaspoon freshly ground black pepper, divided ½tablespoon ground cumin ½tablespoon ground coriander ¼teaspoon ground turmeric 1teaspoon ground cinnamon 4cooker cups basmati rice water (to the 4-cup marking in the cooking pot) 2teaspoons lemon zest 1cup frozen peas 1⁄3cup chopped fresh cilantro

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

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.