| 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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