Rice Pilaf with Currants and Pine Nuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoon(s) olive oil |
1/2 cup(s) onion, finely chopped |
2 clove(s) garlic, thickly sliced |
1 bay leaf |
1/4 cup(s) currants |
1/4 cup(s) pine nuts |
1/8 teaspoon(s) turmeric |
1/4 teaspoon(s) cinnamon |
1/2 teaspoon(s) cumin |
1 cup(s) long grain rice |
1/2 cup(s) white wine |
1 1/2 - 2 cup(s) chicken broth |
1/4 teaspoon(s) salt |
1/8 teaspoon(s) black pepper |
2 tablespoon(s) fresh italian parsley, chopped |
Directions:
1. Heat the olive oil in a large sauté pan set on medium-high heat until sizzling, about 2 minutes. Add the onion, garlic, bay leaf, currants, pine nuts, turmeric, cinnamon and cumin and cook for 3-4 minutes, until the onion is soft.
2. Stir in the rice and cook for 2 minutes. Add 1/4 cup of the white wine, stir to scrape up any browned bits from the pan bottom and cook for 1 minute, until the wine is absorbed. Stir in the remaining wine, the chicken stock, salt and pepper and bring to a boil. Cover the pan with a tight-fitting lid, reduce the heat to low and simmer for 20 minutes.
3. Remove from the heat and let sit for 5 minutes. Stir the rice to fluff, remove the bay leaf and stir in the parsley. Serve.
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