Turmeric Rice with Cranberries

This Persian-style dish is a tad sweet and nutty, and beautifully paired with fluffy basmati rice. Finish this dish with a sprinkle of parsley.

Ingredients

Serves 2

1⁄2 cup no-sugar-added dried cranberries

2 cups lukewarm water

1 tablespoon coconut oil

2 tablespoons pine nuts

1⁄2 teaspoon ground turmeric

1⁄16 teaspoon wheat-free asafetida powder

1⁄2 teaspoon saffron dissolved in 1⁄4 cup hot water

2 tablespoons light brown sugar

1⁄4 teaspoon sea salt

1 cup cooked basmati rice

1. Soak cranberries in lukewarm water for about 10 minutes to plump. Drain.
2. In a wok or medium skillet on medium-high, heat coconut oil and stir in cranberries and pine nuts. Add turmeric, asafetida, saffron, sugar, and salt and reduce heat to low; cook 7 minutes.
3. Add rice and stir until evenly coated; serve immediately.

Per Serving

Calories: 396

Fat: 16g

Protein: 4g

Sodium: 307mg

Fiber: 4g

Carbohydrates: 63g

Sugar: 32g