Moroccan Rice with Currants
- 1 C Basmati Rice
- 1 C Water
- 1 C Broth
- ¼ tsp Salt
- 2 Tbsp Teeny Tiny Spice Co. Ras el Hanout
- ¼ C Currants
- 1 Tbsp Butter
- 2 Tbsp Chopped Pistachios
1. In a small pot, combine rice, water, broth, salt, spice and currants.
2. Cover, reduce heat to a simmer and cook for 20 minutes.
3. Let rest, covered, for 5 minutes.
4. Add butter and black pepper to taste as you fluff the rice.
5. Garnish with chopped pistachios before serving.