Ingredients
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2 tablespoons olive oil
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1/3 cup whole almond, blanched
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1 small onion, chopped
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1/2 teaspoon ground cinnamon
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3 cups chicken stock
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1/3 cup dried currant
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1 orange, zest of, minced
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1/4 teaspoon cayenne pepper
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1 1/2 tablespoons fresh chives, snipped
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1 carrot, peeled and cut into 1/4-inch dice
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1 cup long-grain rice
Instructions
- Preheat oven to 375 degrees F.
- Lightly oil a shallow 1 1/2 quart ovenproof casserole.
- 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.
- Add the rice and cook, stirring,until translucent, 1 minute.
- Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.
- Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.
- Garnish with chives and serve.