Pine nut pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | large | Onion, thinly sliced |
| 1 | each | Garlic clove, chopped |
| 8 | ounces | Brown rice |
| 2 | teaspoons | Cumin |
| 1 | teaspoon | Turmeric |
| 20 | ounces | Stock |
| 2 | ounces | Currants |
| 2 | ounces | Pine nuts |
Directions
Heat oil in a pot over low heat. Put in the onion & garlic & cook till softened. Stir in the rice, cumin & turmeric. Stir fry for 1 minute. Pour in the stock & bring to a boil. Cover & simmer for 30 minutes. Add the currants, cover again & cook for 10 minutes further. Remove the pan from the heat & stir in the pine nuts.
Cover & let stand for 5 minutes before serving.
Gail Duff, "A Book of Herbs & Spices"