Moroccan Pilaf

• olive oil↗2 tablespoons
• whole almond↗1⁄3 cup

  blanched

• onion↗1 small

  chopped

• carrot↗1

  peeled and cut into 1/4-inch dice

• ground cinnamon↗1⁄2 teaspoon
• long-grain rice↗1 cup
• chicken stock↗3 cups
• dried currant↗1⁄3 cup
• orange zest↗1

  minced

• cayenne pepper↗1⁄4 teaspoon
• fresh chives1 1⁄2 tablespoons

  snipped

Step-by-step instructions

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Lightly oil a shallow 1 1/2 quart ovenproof casserole.

3. 3

   In a large skillet, heat oil. Saute the almonds over medium heat until browned and fragrant, 3 minutes. Stir in the onion, carrot, and cinnamon. Cook 3 minutes.

4. 4

   Add the rice and cook, stirring,until translucent, 1 minute.

5. 5

   Stir in the stock, currants, orange zest, and cayenne pepper. Bring to boil; remove from heat.

6. 6

   Transfer the mixture to the prepared casserole and bake, uncovered, until the liquid has been absorbed and the rice is tender, about 45 minutes.

7. 7

   Garnish with chives and serve.