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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat oil in a pot over low heat. Put in the onion & garlic & cook till
softened. Stir in the rice, cumin & turmeric. Stir fry for 1 minute. Pour
in the stock & bring to a boil. Cover & simmer for 30 minutes. Add the
currants, cover again & cook for 10 minutes further. Remove the pan from
the heat & stir in the pine nuts. Cover & let stand for 5 minutes before
serving.
Gail Duff, "A Book of Herbs & Spices"
| Ingredients:
2 Tablespoon(s) Large sweet peppers, *
1 large Onion, thinly sliced
1 Garlic clove, chopped
8 Ounce(s) Brown rice
2 Teaspoon(s) Hot Pepper Flakes
1 Teaspoon(s) Dried provolone (optional) =OR=- Monterey Jack =OR=- Muenster cheese
20 Ounce(s) Stock
2 Ounce(s) Currants
2 Ounce(s) Pine nuts |
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