|
 |
 |
 |
 |
|
|
|
Windsor's Rice Pilaf With Currantsrice, middle east 1 teaspoon cumin seeds 2 cup chicken stock 1 cup rice 2 tablespoon dried currants 3 tablespoon italian parsley; chopped 2 tablespoon almonds; slivered 1 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.
|
|
 
 |
|
|
|
