Golden Currant Pilaf With Cinnamon
This aromatic side dish is especially good when made with basmati rice, a fragrant rice that has a slightly nutty flavor and rich aroma. Turmeric, with its bitter, pungent taste and intense yellow-orange color is very popular in East Indian cooking. If you don’t have dried currants on hand, you can use raisins or chopped dried apricots instead.
Number of Servings: 6
chopped onion… 2 tsp
olive oil… 2 tsp
uncooked long grain rice… 1 cup
low-fat, low-sodium chicken broth… 2 cups
currants, dried… 1/2 cup
groound turmeric… 1 tsp
ground cinnamon… 1/2 tsp
salt … 1/2 tsp
chopped fresh parsley, packed… 1/4 cup
Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt.
Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.