Cucumber Pilaf With Almonds
(updated on Aug 06, 2008)
Pilaf has been a favourite for generations. Try this new twist on an old favourite.
1 Medium onion, chopped
1 Clove garlic, minced
¼ Cup slivered almonds
1 Cup long grain rice
1 Cup celery, sliced
2 Cups chicken broth
1 Tbsp grated orange rind
Juice of 1 orange
2 Tbsp chopped raisins or currants
1 Ontario greenhouse cucumber, chopped
1 Carrot, grated
In a large sauce pan, heat oil over medium-high heat. Cook onions and garlic for 5 minutes. Add almonds and rice. Sauté for a few minutes. Add celery, chicken broth, orange rind, juice and currants. Cover and bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cucumber and carrot. Allow to stand covered for 5 minutes. Makes 6 cups.
