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Rice Pilaf With Cardamom And Pistachios

curry, rice

2 tablespoons vegetable oil
1 small onion; chopped
2 cloves garlic; minced
1 stick (2 inches) cinnamon
8 cardamom pods
1 teaspoon salt
2 cups basmati rice
1/4 cup currants or raisins
1/4 cup toasted shelled pistachios; coarsely chopped

In saucepan, heat oil over medium heat; cook onion, garlic, cinnamon stick, cardamom pods and salt, stirring often, for 5 minutes or until onion is softened. Add rice; cook, stirring, for 2 to 3 minutes or until opaque. Stir in 4 cups water and currants; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed. Discard cinnamon and cardamom. Fluff with fork. Serve sprinkled with pistachios.

Contributor: Canadian Living Magazine, May, 2000

Yield: 6 servings

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