Fuyu Persimmon Rice Pilaf

1. 1

   Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes.

2. 2

   Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute.

3. 3

   Add broth and water and bring to a boil.

4. 4

   Reduce heat to low and cook, covered, until rice is tender, about 20 minutes.

5. 5

   Remove pan from heat and let stand, covered, 5 minutes.

6. 6

   Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.