Rice Pilaf With Currants

Simple rice pilafs like this one often accompany kebabs or other dishes in tavernas throughout the Mediterranean.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  teaspoon cumin seed
• 2  cups  chicken stock
• 1  cup rice
• 2  tablespoons dried currants
• 3  tablespoons Italian parsley, chopped
• 2  tablespoons  slivered almonds, lightly toasted
•  salt and pepper

Directions

1. Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice, salt, pepper and dried currants and bring to a boil.
2. 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 and almonds and fluff with a fork.