Orange and currant pilaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| ¼ | cup | Onion(s), finely chopped |
| 1 | cup | Basmati rice |
| 1 | tablespoon | Currants |
| 1 | teaspoon | Orange zest |
| Finely shredded | ||
| 1 | teaspoon | Ginger, finely chopped |
| 1¾ | cup | Water |
| ½ | teaspoon | Salt |
Directions
1. Heat the oil in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring, until golden, about 5 min. Add the rice, currants, orange zest, and ginger, and saute over medium heat, stirring, for 2 min.
2. Stir in the water and salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the water is absorbed. Let stand, uncovered, off the heat, for 5 min before serving.
"Rice, the Amazing Grain" by Marie Simmons Posted to MM-Recipes Digest by "John Weber" <hdbrer@...> on Aug 08, 98
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