Fuyu Persimmon Rice Pilaf

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¼ cup finely chopped shallot

1 tablespoon olive oil

1 cup long-grain white rice

1 tablespoon finely chopped peeled fresh ginger

¼ teaspoon cinnamon

1 cup chicken broth

¾ cup water

½ lb firm-ripe Fuyu persimmons, peeled, seeded if necessary, and chopped

½ cup finely chopped fresh cilantro

Fresh lemon juice to taste

Directions at epicurious.com

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