1. Preheat oven to 375*F. Lightly oil a shallow 1 1/2 quart ovenproof casserole. 2. Heat the oil in a large skillet, and saute the almonds over medium heat until they are browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 more minutes. 3. Add the rice and cook, stirring, until translucent, about 1 minute. 4. Stir in the broth, currants, orange zest, cayenne pepper, and salt and pepper to taste. Bring to a boil; remove from the heat. 5. Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes. Sprinkle with chives, and serve. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
