(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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