| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Rice | 4 | Servings | |
INGREDIENTS
| 1 | ts | Cumin seeds |
| 2 | c | Chicken stock or canned low-salt broth |
| 1 | c | Long-grain rice |
| 2 | tb | Dried currants |
| 3 | tb | Chopped fresh herbs (such as parsley; cilantro or basil) |
INSTRUCTIONS
Rice Pilaf with Currants and Cumin (Bon Appetit, Oct. 1993). Place 1 tsp cumin seeds in medium saucepan and heat over low heat until aromatic about 1 min. Add chicken stock, long-grain rice and dried currants and bring to boil. Season rice mixture with salt. Reduce heat to low; cover and cook until stock is absorbed and rice is tender, about 18 minutes. Let rice stand 5 minutes. Add fresh herbs, stir to combine and serve. Per serving: Calories; 200; fat, 1 g; sodium, 31 mg; cholestrol BI900@CLEVELAND.FREENET.EDU (DEAN B. REARDON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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