Nutrition per serving may change if servings are adjusted.
1 medium onion, chopped ( ½ cup)
2 teaspoons canola oil
1 cup Arborio rice
2 cups reduced-sodium vegetable broth
1½ cups water
1 cup fresh sugar snap peas, trimmed
½ cup reduced-fat unsweetened coconut milk
½ teaspoon ground coriander
¼ teaspoon ground cardamom
⅛ teaspoon salt
⅛ teaspoon black pepper
1 cup coarsely chopped fresh spinach
¼ cup slivered almonds, toasted
In a large saucepan, cook onion in hot oil for about 5 minutes or until onion is just tender, stirring occasionally. Add rice. Cook and stir over medium heat for 2 to 3 minutes or until rice begins to brown.
Meanwhile, in another large saucepan, bring broth and water to boiling. Add peas; return to boiling and cook for 1 minute. Remove the peas with a slotted spoon and set aside on a cutting board. Reduce the heat so the broth is simmering.
Slowly add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook, stirring frequently, over medium heat until liquid is absorbed. Add another ½ cup of the broth to the rice mixture, stirring constantly. Continue to cook, stirring frequently, until the liquid is absorbed. Add remaining broth, ½ cup at a time, stirring frequently, until the broth has been absorbed. (This should take 15 to 20 minutes.)
Meanwhile, cut the peas lengthwise into thin slices. When all of the broth has been added to the rice, stir in coconut milk, coriander, cardamom, salt and pepper. Cook for 1 to 2 minutes more or until rice is just tender but still creamy. Stir in the peas and spinach. Remove from the heat and transfer to a serving bowl. Sprinkle with almonds and serve immediately.