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     Title: Windsor's Rice Pilaf With Currants
Categories: Middle east, Rice
     Yield: 4 Servings

     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.

 Recipe by Windsor Vineyards

 Posted by: "Wayne T. Jones" <[email protected]>

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