Preheat oven to 350 2 TBL olive oil 1 small onion, diced fine 1 carrot, diced fine 1/2 tsp cinnamon 1 cup rice 2 cups chicken broth 1/3 cup currents Zest of one orange 1/4 tsp salt Saute almonds in olive oil until golden. Add onion, carrots and cinnamon, stir. Cook 3 minutes. Add rice and cook until translucent. Add chicken broth, currents, orange zest, and Bring to boil. Pour into a buttered, 1 1/2 quart casserole dish. Cover and bake 45 to 60 minutes or until cooked through and tender. Sprinkle with chopped green onions and serve.
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