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RICE PILAF WITH CUMIN, CARROTS, PECANS, AND PARSLEY
4-6 servings
Ingredients:
2 tablespoons canola or olive oil
1 cup basmanti rice (long grained rice)
1 small to medium onion, chopped
1 ½ cups chicken broth (or water)
1 teaspoon cumin
1-2 carrots chopped
½ cup chopped pecans
½ cup chopped parsley
Preparation:
1. Saute the onion, cumin, and chopped carrots in a saucepan with a heavy bottom and snug fitting top.
2. Once the onion is translucent, add the rice and stir over medium heat to cover the rice with the flavored oil. Continue stirring until the rice turns translucent and begins to smell toasty (about 3 minutes)
3. Stir in the chicken stock and bring to a boil uncovered. Once boiling, turn the heat to low and cover the pot, cooking until the rice has absorbed all the liquid. When done the rice should be chewy, not crunchy (under-cooked) or mushy (over-cooked). (about 12-15 minutes)
4. Fluff the rice with a fork, cover the pan with a clean dish towel, and place the top back on the pan. The towel will absorb moisture from the steam and keep your rice fluffy, not over-cooked and mushy. Let sit covered for 5 minutes.
5. Stir in the pecans and parsley and serve.