Olive oil
Pinch each of cayenne and salt
2 pinches each of cumin and cinnamon
3 c cooked rice
Juice of 1/2 lemon
1/4 c sliced almonds
1/4 c chopped dill
1. Preheat grill to medium high. Cut nectarines into wedges and toss w/ olive oil and pinch of cumin, cinnamon, cayenne, and salt. Grill until marked, 2-3 mins each side.
2. Chop and toss w/ rice, lemon juice, splash of olive oil, pinch of cumin and cinnamon, and almonds and dill
*Recipe and photo from Food Network magazine
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