| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Middle east, Rice | 4 | Servings |
INGREDIENTS
| 1 | ts | Cumin seeds |
| 2 | c | Chicken stock |
| 1 | c | Rice |
| 2 | tb | Dried currants |
| 3 | tb | Italian parsley; chopped |
| 2 | tb | Almonds; slivered |
| Salt and pepper |
INSTRUCTIONS
Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice, and dried currants and bring to a boil. Cover, reduce heat to low, and cook until stock is absorbed and rice is tender, 15 to 20 minutes. Let rice stand, covered for 5 minutes, then add parsley, almonds, and salt and pepper to taste. Serve immediately with lamb and vegetables. Contributor: Windsor Vineyards Posted to the mm-recipes mailing list by "Wayne T. Jones" <waynej@mail.austasia.net> Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Aug 08, 98
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