Minted Saffron Rice With Currants And Pine Nuts

The Bible is not a random collection of verses that may be interpreted in isolation. To properly understand any passage one must interpret it in light of the paragraphs immediately preceding and following it, the chapter or section it is in, and the book containing it. Context provides the flow of thought in which any given passage of Scripture exists. To ignore context is to sacrifice a proper interpretation; it has well been said that a text without a context is a pretext.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		April 1994	1	Servings

INGREDIENTS

2	T	Vegetable oil
1	t	Cuminseed
1		Cinnamon stick
1		Bay leaf
1	c	Finely chopped onion
2	c	Long-grain rice
2 1/4	c	Water
1/3	c	Currants
1/4	t	Crumbled saffron threads
1 1/2	t	Salt
1/2	c	Pine nuts, toasted lightly
1/4	c	Finely chopped fresh mint
		leaves

INSTRUCTIONS

In a large heavy saucepan heat oil over moderate heat until hot but
not smoking and cook cuminseed, cinnamon stick, and bay leaf,
stirring, until mixture is fragrant and cuminseed is several shades
darker (be careful not to burn it).  Add onion and cook, stirring,
until softened. Add rice and cook,  stirring, 1 minute. Add water,
currants, saffron, and salt and bring  to a boil, covered. Reduce heat
to very low and simmer rice, covered,  20 minutes, or until liquid is
absorbed.  Let rice stand 5 minutes. Discard cinnamon stick and bay
leaf and  stir in pine nuts and mint.  Serves 6.  Gourmet April 1994
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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