Windsor's rice pilaf with currants
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Cumin seeds |
| 2 | cups | Chicken stock |
| 1 | cup | Rice |
| 2 | tablespoons | Dried currants |
| 3 | tablespoons | Italian parsley; chopped |
| 2 | tablespoons | Almonds; slivered |
| Salt and pepper | ||
Directions
Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice, and dried currants and bring to a boil. Cover, reduce heat to low, and cook until stock is absorbed and rice is tender, 15 to 20 minutes. Let rice stand, covered for 5 minutes, then add parsley, almonds, and salt and pepper to taste. Serve immediately with lamb and vegetables.
Contributor: Windsor Vineyards