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Rice Pilaf with Currants and Cumin

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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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