Golden Currant Pilaf with Cinnamon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This aromatic side dish is especially good when made with basmati rice, a fragrant rice that has a slightly nutty flavor and rich aroma. Turmeric, with its bitter,pungent taste and intense yellow-orange color is very popular in East Indian cooking. If you don't have dried currants on hand, you can use raisins or chopped dried apricots instead. From the American Diabetes Association. onion, olive oil, uncooked long grain rice, chicken broth, dried currants, turmeric, ground cinnamon, salt, fresh parsley cvt Ingredients:
2 tsp chopped onion |
2 tsp olive oil |
1 cup uncooked long grain rice |
2 cups (low-fat, low-sodium) chicken broth |
1/2 cup dried currants (9085) or raisins or dried apricots |
1 tsp ground turmeric |
1/2 tsp ground cinnamon |
1/2 tsp salt |
1/4 cup (packed, check weight) chopped fresh parsley |
Directions:
1. Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt.
2. Bring to a boil. Reduce the heat; cover and simmer until most of the liquid
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