Rice Pilaf With Currants

• 1 teaspoon cumin seed
• 2 cups chicken stock
• 1 cup rice
• 2 tablespoons dried currants
• 3 tablespoons Italian parsley, chopped
• 2 tablespoons slivered almonds, lightly toasted
• salt and pepper

1. Place cumin seeds in a sauce pan and heat slowly until aromatic.
2. Add chicken stock, rice, salt, pepper and dried currants and bring to a boil.
3. Cover, reduce heat to low, and cook until stock is absorbed and rice is tender, 15 to 20 minutes.
4. Let rice stand, covered for 5 minutes, then add parsley and almonds and fluff with a fork.

cumin, chicken stock, rice, currants, italian parsley, slivered almonds, salt

Taken from www.food.com/recipe/rice-pilaf-with-currants-492290 (may not work)