Cumin
Cinnamon
Cardamom
Ginger
Granulated Garlic
2 tablespoons salted butter
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup slivered or chopped almond
1 tablespoon Seasoning Spice Blend
1/2 cup diced dried apricots - if too dry, soften with hot water and drain before chopping
4 cups cooked jasmine rice, refrigerated overnight, broken up with a fork
Stir together Spice Blend and set aside. Press precooked and refrigerated rice with fork to separate grains. Heat butter and olive oil over medium heat. Add onions and sauté until translucent. Add almonds and Spice Blend; stir until everything is blended with seasonings. Stir in apricots and add rice; continue to stir over heat until well blended and heated through. Cover with tight-fitting lid to keep warm until ready to serve. Serves 4-6 as a side dish.
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