Rice Pilaf With Currants

1. 1

   Place cumin seeds in a sauce pan and heat slowly until aromatic.

2. 2

   Add chicken stock, rice, salt, pepper and dried currants and bring to a boil.

3. 3

   Cover, reduce heat to low, and cook until stock is absorbed and rice is tender, 15 to 20 minutes.

4. 4

   Let rice stand, covered for 5 minutes, then add parsley and almonds and fluff with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.