A lady I used to work with gave me this recipe years ago. I don’t remember why she called it Bookstore Rice, but I always think of her when I make it. With the added cinnamon, it has a Moroccan vibe.
1 cup basmati rice
2 cup chicken stock
zest of 1 orange
1/3 cup onion (chopped finely)
1 cup grated carrots
1/2 tsp. cinnamon
Red pepper flakes (a sprinkle, to taste)
a handful of dried cranberries
a handful of slivered or sliced almonds
Fry onions and carrots in butter. Add the rest, stock last. Cover and bring to a boil. Turn to low and simmer for 15-20 minutes. Fluff with a fork.