Cinnamon-Scented Rice Pilaf (Πιλάφι)
Cinnamon-Scented Rice Pilaf is a good accompaniment to any chicken or lamb dish. Pine nuts and currants turn it into special occasion fare. If your chicken comes with giblets, chop them up and add them to the pilaf with the rice and celery.
3 cups diced yellow onion (1/4” dice)
1 cup diced celery (1/4” dice)
1/4 cup butter
1 cup rice
1/2 cup minced fresh parsley
2 cups chicken stock
2 Tbsp. tomato paste
1/2 cup pine nuts, lightly toasted
1/2 cup currants
1/2 tsp. cinnamon
Freshly ground black pepper
Preheat oven to 350°F.
Sauté onions and celery, lightly seasoned with salt and freshly ground black pepper, in butter. When onions have softened, add rice and cook, stirring, until rice begins to turn golden around the edges. Add parsley, chicken stock, tomato paste, pine nuts, currants, cinnamon, salt, and freshly ground black pepper.
Pour rice mixture into buttered baking dish, cover, and bake for 1 hour.
NOTE: To toast pine nuts, bake in 350°F oven for 5 – 8 minutes. Watch them carefully; pine nuts burn very easily.