Moroccan Pilaf

Ingredients

• 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

Directions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Lightly oil a shallow 1 1/2 quart ovenproof casserole.

3. 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. 4

   Add the rice and cook, stirring,until translucent, 1 minute.

5. 5

   Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.

6. 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. 7

   Garnish with chives and serve.