Persian-Style Basmati Rice Pilaf

GK47

Gluten free

4 tablespoons butter

1 small onion, chopped

2 tablespoons fresh minced garlic (optional)

½ cup slivered almonds

1 ½cups uncooked basmati rice

1⁄2 to 3⁄4 cup raisins

2 teaspoons turmeric (can use more to taste)

¼ teaspoon cinnamon

1 teaspoon salt (or to taste)

3 cups low sodium chicken broth

salt and pepper

1. Melt butter in a skillet over medium heat;

2. add in onions and almonds, saute for 6 to 7 minutes or until the onion are tender and the almonds are golden, adding in the fresh garlic the last 2 to 3 minutes of sautéing.

3. Stir in rice, raisins, turmeric, cinnamon, salt and broth; bring to a boil; cover and reduce heat.

4. Simmer for about 20 to 25 minutes or until rice is tender.

5. Season with black pepper.

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