Jeweled rice

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• pinch cayenne pepper (optional)
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 1/2 cup basmati rice
• 3 cups vegetable/chicken broth
• 1/2 cup Medjool dates, pitted and chopped
• 1/2 cup pomegranate seeds
• 1/2 cup mint leaves, chopped
• 1/3 cup slivered almonds

Dressing

• 2 tbsp fruit juice
• 2 tbsp olive oil
• salt and pepper

Instructions

1. Toast almonds in oven at 350 ºF for 7 to 9 minutes, watching carefully.
2. Cook onion in oil in a large pan on medium-high for 5 to 7 minutes.
3. Add garlic, ginger, and all dry spices. Cook another 30 seconds.
4. Add rice and stir. Add broth and bring to a boil.
5. Cover and simmer until the liquid is absorbed and the rice is tender, about 15 minutes.
6. Remove from heat and leave covered 10 minutes.
7. Combine dressing ingredients.
8. Fluff rice and stir in dressing, dates, pomegranates, mint, and almonds.