Recipe - Windsors Rice Pilaf With Currants

1 teaspoon Cumin seeds
2 cup Chicken stock
1 cup Rice
2 tablespoon Dried currants
3 tablespoon Italian parsley; chopped
2 tablespoon Almonds; slivered
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.

Contributor: Windsor Vineyards

Posted to the mmrecipes mailing list by "Wayne T. Jones"
waynej@mail.austasia.net

Posted to MMRecipes Digest by "John Weber" hdbrer@ibm.net on Aug 08, 98