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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Parade Magazine, Dec. 16, 2007. Sounds good and I don't want to lose this. Ingredients:
1/2 teaspoon ground cumin |
1/4 teaspoon saffron thread, crumbled |
1/4 teaspoon salt |
1 tablespoon unsalted butter |
1 tablespoon oil |
1 cup onion, diced |
2 tablespoons garlic, finely minced |
4 carrots, diced |
1 1/2 cups long grain rice |
3 1/2 cups chicken broth |
1/2-3/4 cup dried cherries |
Directions:
1. Combine cumin, saffron and salt; set aside.
2. Heat butter and oil in a pot over low heat then add the onions and wilt, stirring for 5 minutes.
3. Add garlic and carrots; cook 5 minutes more, sprinkling with the spice mixture.
4. Add the rice and cook for 1 minute, stirring to mix well.
5. Add the broth and cherries.
6. Bring the mixture to a boil, reduce heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes.
7. Fluff rice with a fork and serve hot.
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