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Ingredients
| ground cumin: 1/2 tsp |
| saffron: 1/4 tsp (crumbled) |
| salt: 1/4 tsp |
| unsalted butter: 1 Tbl |
| vegetable oil: 1 Tbl |
| onions (chopped): 1 cup (diced) |
| garlic (minced): 2 Tbl (finely minced) |
| carrots: 4 (diced) |
| long grain rice: 1 1/2 cups |
| chicken broth: 3 1/2 cups |
| dried cherries (chopped): 3/4 cup |
Fragrant Rice Pilaf
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
30 min -
Servings
8 serving(s)
Tags
- Combine cumin, saffron and salt; set aside.
- Heat butter and oil in a pot over low heat then add the onions 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 heat to a simmer and cook, covered, until all the liquid is absorbed, about 20 minutes.
- Fluff rice with a fork and serve hot.