1 Cup Long-Grain Rice
2-Cup Low Salt Chicken Broth
1 tsp. Cumin Seeds
2 tbl. Cried Currants
3 tbl. Chopped Fresh Herbs (Such as Parsley, Cilantro, Basil)

Place cumin seeds in medium saucepan and heat over low heat until aromatic (About 1 minute). Add chicken broth, rice, and currants and bring to a boil. Season rice mixture with lite salt. Reduce heat to low, cover and simmer until broth is absorbed and rice is tender (About 18 minutes). Let rice stand for 5 minutes. Add fresh herbs, stir and serve.

Yields: 4 Servings