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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Simple rice pilafs like this one often accompany kebabs or other dishes in tavernas throughout the Mediterranean. Ingredients:
1 teaspoon cumin seed |
2 cups chicken stock |
1 cup rice |
2 tablespoons dried currants |
3 tablespoons italian parsley, chopped |
2 tablespoons slivered almonds, lightly toasted |
salt and pepper |
Directions:
1. Place cumin seeds in a sauce pan and heat slowly until aromatic. Add chicken stock, rice, salt, pepper and dried currants and bring to a boil.
2. 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 and almonds and fluff with a fork.
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