Recipe by mersaydees
Based on a recipe from Sheila Lukins cookbook, The New Basics. She says of this recipe, "The North African flavorings will make this pilaf the star of a meal."
Top Review by Carly C.
This is probably the best rice dish I have ever made! I made this for a group of friends and they all raved about it. I only used half an orange zest as mentioned below in other comments but i think i could have used the whole orange. I made the rest of it the same as the recipe and don't think anything else needed changing.
- 2 tablespoons olive oil
- 1⁄3 cup whole almond, blanched
- 1 small onion, chopped
- 1 carrot, peeled and cut into 1/4-inch dice
- 1⁄2 teaspoon ground cinnamon
- 1 cup long-grain rice
- 3 cups chicken stock
- 1⁄3 cup dried currant
- 1 orange, zest of, minced
- 1⁄4 teaspoon cayenne pepper
- 1 1⁄2 tablespoons fresh chives, snipped
Directions See How It's Made
- Preheat oven to 375 degrees F.
- Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
- Add the rice and cook, stirring,until translucent, 1 minute.
- Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from 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.
- Garnish with chives and serve.