Golden Currant Pilaf With Cinnamon

Golden Currant Pilaf With Cinnamon

This aromatic side dish is especially good when made with basmati rice, a fragrant rice that has a slightly nutty flavor and rich aroma. Turmeric, with its bitter,pungent taste and intense yellow-orange color is very popular in East Indian cooking. If you don’t have dried currants on hand, you can use raisins or chopped dried apricots instead.

Number of Servings: 6
Serving Size: 1/2 cup


chopped onion - 2 tsp
olive oil - 2 tsp
uncooked long grain rice - 1 cup
low-fat, low-sodium chicken broth - 2 cups
currants,dried - 1/2 cup
groound turmeric - 1 tsp
ground cinnamon - 1/2 tsp
salt - 1/2 tsp
chopped fresh parsley, packed - 1/4 cup

  1. Saute the onion in the oil in a medium saucepan over medium-low heat until tender, about 5 minutes. Add the rice; cook 1 minute. Stir in the broth, currants, turmeric, cinnamon, and salt.

  2. Bring to a boil. Reduce the heat; cover and simmer until most of the liquid is absorbed, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Stir in the parsley.

Exchanges Per Serving

1-1/2 Starch
1 Fruit

Nutrition Information

Amount per serving
Calories 179
Calories from Fat 22
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 229 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Sugars 10 g
Protein 4 g

B-man :wink: