Rice Pilaf with Currants and Cumin
4 Servings
1-teaspoon cumin seeds
2-cups chicken stock or canned low-salt broth
1-cup long-grain rice
2 tablespoons dried currants
3 tablespoons chopped fresh herbs (such as parsley, cilantro or basil)
Place 1 teaspoon cumin seeds in medium saucepan and heat over low heat until aromatic, about 1 minute. 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; cholesterol, 0
1-teaspoon cumin seeds
2-cups chicken stock or canned low-salt broth
1-cup long-grain rice
2 tablespoons dried currants
3 tablespoons chopped fresh herbs (such as parsley, cilantro or basil)
Place 1 teaspoon cumin seeds in medium saucepan and heat over low heat until aromatic, about 1 minute. 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; cholesterol, 0
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