Rice Pilaf with Currants and Cumin

From: bi900@cleveland.freenet.edu (Dean B. Reardon)
Date: 13 Oct 1993 17:35:23 GMT
(Bon Appetit, Oct. 1993)
(4 servings)
1 tsp cumin seeds
2 cups chicken stock or canned low-salt broth
1 cup long-grain rice
2 tbs dried currants
3 tbs chopped fresh herbs (such as parsley, cilantro or basil)
Place 1 tsp cumin seeds in medium saucepan and heat over low 
heat until aromatic about 1 min. Add chicken stock, long-grain 
rice and dried currants and bring to boil. Season rice mixture 
with salt. Reduce heat to low; cover and cook until stock is 
absorbed and rice is tender, about 18 minutes. Let rice stand 5 
minutes. Add fresh herbs, stir to combine and serve.
per serving: Calories; 200; fat, 1 g; sodium, 31 mg; cholestrol, 0
Dean B. Reardon    Univ. of Texas Health Sci. Center - Houston
  		   Graduate School of Biomedical Sciences
        	   M.D. Anderson Cancer Center
GSBS1063@utsph.sph.uth.tmc.edu  or  bi900@cleveland.Freenet.Edu


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