Pilaf with Currants and Cumin

By Bostoncook

Lighter, Quicker, Better

Ingredients

• 2 teaspoons olive oil
• 1 teaspoon cumin seeds
• 1 cup basmati rice
• 1 tablespoon dried currants
• 2 cups water, or 1 cup water and 1 cup broth
• 1/2 teaspoon salt

Details

Servings 4

Preparation

Step 1

1. Combine olive oil and cumin in a large saucepan. Cook, stirring, until fragrant, about 1 minute. Stir in rice and currants until coated. Add water and salt. Bring to a boil, stirring once.

2. Cook, covered, over low heat until water is absorbed and rice is tender, about 18 minutes. Let stand, uncovered, 5 minutes. Serve.

Excellent - did not use currants