Rice pilaf with currants and cumin

4 Servings

Ingredients

Quantity Ingredient
1 teaspoon Cumin seeds
2 cups Chicken stock or canned low-salt broth
1 cup Long-grain rice
2 tablespoons Dried currants
3 tablespoons Chopped fresh herbs (such as parsley; cilantro or basil)

Directions

Rice Pilaf with Currants and Cumin (Bon Appetit, Oct. 1993).

Place 1 tsp cumin seeds in medium saucepan and heat over low heat until aromatic about 1 min. Add chicken stock, long-grain rice and dried currants and bring to boil. Season rice mixture with salt. Reduce heat to low; cover and cook until stock is absorbed and rice is tender, about 18 minutes. Let rice stand 5 minutes. Add fresh herbs, stir to combine and serve.

Per serving: Calories; 200; fat, 1 g; sodium, 31 mg; cholestrol BI900@...

(DEAN B. REARDON)

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