Brown Rice and Spinach with Candied Almonds and Pomegranate Arils - alive magazine

Name: Brown Rice and Spinach with Candied Almonds and Pomegranate Arils - alive magazine
Ingredients: 2 Tbsp (30 mL) maple syrup; 1/8 tsp (0.5 mL) crushed red pepper flakes; 1/2 tsp (2 mL) turmeric; 1/4 tsp (1 mL) kosher salt; 1/8 tsp (0. mL) freshly ground black pepper; 1/2 cup (125 mL) brown skinned, raw whole almonds; 1 1/2 cups (350 mL) short grain brown rice; 1 Tbsp (15 mL) extra-virgin olive oil, plus extra; 1 small sweet onion, thinly sliced; 2 cups (500 mL) baby spinach leaves, washed and spun dry; 1/2 cup (125 mL) chopped flat-leaf parsley; 1/4 cup (60 mL) chopped fresh mint; 1/4 cup (60 mL) chopped fresh dill; 1 Tbsp (15 mL) fresh lemon juice; 1/4 cup (60 mL) pomegranate arils or goji berries

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Our delicious rice side dish will complement any main course. Standard holiday fare typically includes fluffy mashed potatoes, but our rice medley is a perfect…

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