Fuyu Persimmon Rice Pilaf

• 1/4 cup finely chopped shallot
• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 teaspoon cinnamon
• 1 cup chicken broth
• 3/4 cup water
• 1/2 lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped
• 1/2 cup finely chopped fresh cilantro
• Fresh lemon juice to taste

1. Cook shallot in oil in a 1 1/2- to 2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 2 to 5 minutes.
2. Reduce heat to low, then add rice, ginger, and cinnamon and cook, stirring, 1 minute.
3. Add broth and water and bring to a boil.
4. Reduce heat to low and cook, covered, until rice is tender, about 20 minutes.
5. Remove pan from heat and let stand, covered, 5 minutes.
6. Fluff rice with a fork and stir in persimmons, cilantro, lemon juice, and salt and pepper to taste.
7. Serve warm.

shallot, olive oil, longgrain white rice, fresh ginger, cinnamon, chicken broth, water, firmripe, fresh cilantro, lemon juice

Taken from www.epicurious.com/recipes/food/views/fuyu-persimmon-rice-pilaf-108895 (may not work)