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Fragrant Rice Pilaf

    1/2 teaspoon ground cumin
    1/4 teaspoon crumbled saffron threads
    1/4 teaspoon salt
    1 tablespoon unsalted butter
    1 tablespoon olive oil
    1 cup diced (1/4 inch) onion
    2 tablespoons finely minced garlic
    4 carrots, cut into 1/4-inch dice
    1 1/2 cups long-grain rice
    3 1/2 cups chicken broth
    1/2 to 3/4 cup dried cherries

  Combine the cumin, saffron and salt. Set aside. Heat the butter
 and oil in a pot over low heat. Add the onion and wilt, stirring,
 for 5 minutes. Add garlic and carrots; cook 5 minutes more,
 sprinkling with the spice mixture.

  Add the rice and cook for 1 minute, stirring to mix well. Add the
 broth and cherries. Bring the mixture to a boil, reduce the heat to
 a simmer and cook, covered, until all the liquid is absorbed, about
 20 minutes. Fluff the rice with a fork. Serve hot.