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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