PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

Cinnamon is among the most distinct spices. It is the dried inner bark from a tropical evergreen tree. When the bark is cut and peeled, it curls to form the familiar spiraled sticks or "quills." While cinnamon is most often used in desserts, its use in savory dishes is increasing. Cinnamon is used often in Indian curries, Chinese and Vietnamese cuisines, as well as Mexican cooking. To maximize flavor, add cinnamon to hot oil, butter or water. Use sparingly, a little goes a long way.

Per Serving (½ cup):  140 Calories, 3.5g Fat, 12mg Cholesterol (0g Sat. Fat), 3g Protein, 3.5g Fiber, 290mg Sodium

*Cashews not included in analysis.

Ingredients:

1 cup basmati rice or brown basmati rice

2 Tbsp canola oil

½ tsp cumin seeds

2-3 cinnamon sticks

2 bay leaves

½ cup onion, thinly sliced

4 oz mushrooms (about 1 cup), sliced

2 cups water

1 tsp salt

¾ cup frozen peas, thawed

¼ cup roasted cashews (optional)*

Cooking Directions:

  1. Wash rice in two to three changes of water, then soak in cold water for 15 minutes and drain.
  2. Heat oil in a saucepan over medium heat. Add cumin seeds, cinnamon sticks and bay leaves, cooking until cumin seeds are golden brown, then add mushrooms and cook 2-3 minutes, until wilted.
  3. Add rice and peas, gently stirring and cook about 1 minute. Add water and salt.
  4. Bring mixture to a boil then reduce heat and simmer for 12-15 minutes, until rice is cooked and water is absorbed.
  5. Cover until ready to serve. Fluff with a fork and garnish with cashews, if desired.

From: Madua Gadia, MS, RD, CDE; author of The Indian Vegan Kitchen