Moroccan Pilaf

• 2 tablespoons olive oil
• 1/3 cup whole almond, blanched
• 1 small onion, chopped
• 1 carrot, peeled and cut into 1/4-inch dice
• 1/2 teaspoon ground cinnamon
• 1 cup long-grain rice
• 3 cups chicken stock
• 1/3 cup dried currant
• 1 orange, zest of, minced
• 1/4 teaspoon cayenne pepper
• 1 1/2 tablespoons fresh chives, snipped

1. Preheat oven to 375 degrees F.
2. Lightly oil a shallow 1 1/2 quart ovenproof casserole.
3. In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.
4. Add the rice and cook, stirring,until translucent, 1 minute.
5. Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
6. Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
7. Garnish with chives and serve.

olive oil, whole almond, onion, carrot, ground cinnamon, longgrain rice, chicken stock, currant, orange, cayenne pepper, fresh chives

Taken from www.food.com/recipe/moroccan-pilaf-321104 (may not work)