Windsor's rice pilaf with currants

Yield: 4 Servings

Ingredients:

1 ts Cumin seeds
2 c Chicken stock
1 c Rice
2 tb Dried currants
3 tb Italian parsley; chopped
2 tb Almonds; slivered

Instructions:

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. Contributor: Windsor Vineyards