| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Sauces, Vegetarian | 4 | Servings |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | lg | Onion, thinly sliced |
| 1 | Garlic clove, chopped | |
| 8 | oz | Brown rice |
| 2 | ts | Cumin |
| 1 | ts | Turmeric |
| 20 | oz | Stock |
| 2 | oz | Currants |
| 2 | oz | Pine nuts |
INSTRUCTIONS
Heat oil in a pot over low heat. Put in the onion & garlic & cook till softened. Stir in the rice, cumin & turmeric. Stir fry for 1 minute. Pour in the stock & bring to a boil. Cover & simmer for 30 minutes. Add the currants, cover again & cook for 10 minutes further. Remove the pan from the heat & stir in the pine nuts. Cover & let stand for 5 minutes before serving. Gail Duff, "A Book of Herbs & Spices" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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