Pilaf with Currants and Cumin
This recipe is sure to make your
taste buds sing. As an added bonus, your kitchen will have a wonderfully
Mediterranean fragrance. Serve with an herbed chicken and fresh green beans.
2 tsp extra virgin olive oil
1 tsp cumin seed (can use ground cumin)
1 cup long-grain basmati rice
1 Tbl dried currants
1 cup each water and chicken broth
1/2 tsp salt
Combine the olive oil and cumin seed in a
large wide saucepan. Cook, stirring over low heat until fragrant, about 1
minute. Stir in the rice and currants until coated. Add the water/broth and
salt. Bring to t boil, stirring once.
Cook, covered, over low heat until the
water is absorbed and the rice is tender, about 18 minutes. Do not stir or uncover
during cooking. Let stand, uncovered, for 5 minutes. Serve hot.
Makes 4 servings
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