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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" <waynej@mail.austasia.net>

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