Brown Rice and Spinach with Candied Almonds and Pomegranate Arils
  • 2Tbsp maple syrup
  • 1/8tsp crushed red pepper flakes
  • 1/2tsp turmeric
  • 1/4tsp kosher salt
  • 1/8tsp freshly ground black pepper
  • 1/2cup brown skinned, raw whole almonds
  • 1 1/2cups short grain brown rice
  • 1Tbsp extra-virgin olive oilplus extra
  • 1 small sweet onionthinly sliced
  • 2cups Baby spinach leaveswashed and spun dry
  • 1/2cup chopped flat-leaf parsley
  • 1/4cup chopped fresh mint
  • 1/4cup chopped fresh dill
  • 1Tbsp fresh lemon juice
  • 1/4cup pomegranate arils or goji berries
  1. Heat oven to 350 F. Line baking sheet with parchment paper.
  2. In small bowl, combine maple syrup, chili flakes, turmeric, salt, and black pepper. Stir to blend. Add almonds and stir to coat. Spread out on prepared baking sheet and roast in preheated oven for 20 minutes, or until toasted and crunchy. Remove. Cool on baking sheet. Then coarsely chop. Set aside.
  3. In large saucepan, bring 14 cups water to a boil. In fine-mesh strainer, rinse rice thoroughly under cold running water. Add rinsed rice and boil, uncovered, for 30 minutes or until grains are tender. Drain, strain, and return to saucepan. Cover with lid and set aside to let it steam for 10 minutes.
  4. In large wok or heavy saucepan, heat 1 Tbsp oil. Add sliced onion and sauté over medium-high heat until softened. Add a splash of water if onion begins to stick. Add cooked rice and stir-fry over medium-high heat until some of the grains begin to get crispy. Fold in spinach and cook just until it begins to wilt, about 2 more minutes.
  5. Remove from heat and fold in fresh herbs. Sprinkle with lemon juice, candied chopped almonds, and pomegranate arils or goji berries. Taste and add more seasonings if you wish. Drizzle with a little extra olive oil before serving. Serve warm.
Recipe Notes

Per serving: 206 calories; 5 g protein; 6 g total fat (1 g sat. fat); 35 g total carbohydrates (4 g sugars, 3 g fiber); 89 mg sodium