Moroccan Rice Pilaf
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 salt.. 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.