Windsor's Rice Pilaf With Currants

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Title: WINDSOR'S RICE PILAF WITH CURRANTS
Categories: Middle east, Rice
Yield: 4 Servings

1.00 ts Cumin seeds
2.00 c Chicken stock
1.00 c Rice
2.00 tb Dried currants
3.00 tb Italian parsley; chopped
2.00 tb Almonds; slivered
Salt and pepper

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>

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