Rice Pilaf With Currants
- Ready In:
- 30mins
- Ingredients:
- 7
- 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
- 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.
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!