Prep 15 mins
Cook 55 mins
The North African flavorings will make this pilaf the star of a meal.
- 2 tablespoons olive oil
- 1⁄3 cup whole almond, blanched
- 1 small onion, chopped
- 1 carrot, peeled, cut into 1/4-inch pieces
- 1⁄2 teaspoon ground cinnamon
- 1 cup long grain brown rice (or white)
- 3 cups chicken broth (or stock)
- 1⁄3 cup dried currant (or raisins)
- 1 minced orange, zest of
- 1⁄4 teaspoon cayenne pepper
- 2 tablespoons snipped fresh chives
- Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes.
- Add the rice and cook, stirring, until translucent, about 1 minute.
- Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat.
- Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with chives, and serve. Enjoy!
Quite a lovely plate of rice. I was surprised that using the almonds this way flavored the entire dish. Nice and nutty.
Excellent - served with a lamb dish and was perfect.
My friend make this on New Years Eve with spinach souffle and Roast Lamb. It is wonderful! I came home and made it again from the recipe she gave me and it was just as good. Well worth it!!