Ingredients
2-1/4 cups water1/4 cup butter, cubed1 teaspoon salt1 teaspoon white vinegar1/2 teaspoon garlic powder1 cup uncooked jasmine rice1/4 cup salted pumpkin seeds or pepitas2 teaspoons brown sugar1/4 to 1/2 teaspoon cayenne pepper1/4 cup crumbled feta cheese1/4 cup chopped fresh mint1/4 cup dried cranberries
Preparation
Preheat oven to 325°. In a small saucepan, bring first 5 ingredients to a boil. Remove from heat. Pour over rice in a greased 8-in. square baking dish. Bake, covered, until all liquid is absorbed, 30-35 minutes.
Meanwhile, in a small nonstick skillet over medium-high heat, cook pumpkin seeds, brown sugar and cayenne pepper, stirring constantly until sugar melts and cayenne coats pumpkin seeds, 4-5 minutes. Remove from heat; transfer to a plate, spreading out seeds to cool.
Sprinkle cooked rice with feta, mint, cranberries and spiced pumpkin seeds.
