| Instructions: |
1 ts Cumin seeds
2 c Chicken stock
1 c Rice
2 tb Dried currants
3 tb Italian parsley; chopped
2 tb 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
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