Windsor’s Rice Pilaf With Currants
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Italian | Middle east, Rice | 4 | Servings |
INGREDIENTS
| 1 | t | Cumin seeds |
| 2 | c | Chicken stock |
| 1 | c | Rice |
| 2 | T | Dried currants |
| 3 | T | Italian parsley, chopped |
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 135
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 3.6mg
Sodium: 173.4mg
Potassium: 220mg
Carbohydrates: 19.8g
Fiber: <1g
Sugar: 5.2g
Protein: 5.3g