| 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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