1 tablespoon oil
1/4 cup onion(s), finely chopped
1 cup basmati rice
1 tablespoon currants
1 teaspoon orange zest
1 finely shredded
1 teaspoon ginger, finely chopped
1 3/4 cup water
1/2 teaspoon salt
Directions: How to Cook Orange And Currant Pilaf
1. Heat the oil in a large wide saucepan over medium heat. When the foam subsides, add the onion and saute over low heat, stirring, until golden, about 5 min. Add the rice, currants, orange zest, and ginger, and saute over medium heat, stirring, for 2 min.
2. Stir in the water and salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the water is absorbed. Let stand, uncovered, off the heat, for 5 min before serving.
"Rice, the Amazing Grain" by Marie Simmons
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