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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Based on a recipe from Sheila Lukins cookbook, The New Basics. She says of this recipe, The North African flavorings will make this pilaf the star of a meal. Ingredients:
2 tablespoons olive oil |
1/3 cup whole almond, blanched |
1 small onion, chopped |
1 carrot, peeled and cut into 1/4-inch dice |
1/2 teaspoon ground cinnamon |
1 cup long-grain rice |
3 cups chicken stock |
1/3 cup dried currant |
1 orange, zest of, minced |
1/4 teaspoon cayenne pepper |
1 1/2 tablespoons fresh chives, snipped |
Directions:
1. Preheat oven to 375 degrees F.
2. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
3. In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
4. Add the rice and cook, stirring,until translucent, 1 minute.
5. Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
6. Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
7. Garnish with chives and serve.
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