Sunday, July 12, 2015
Rice Pilaf with Currants and Cashews
3 tablespoons unsalted butter
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1 1/2 cups long-grain white rice
2 1/4 cups water
1/4 cup currants
1/4 cup roasted, unsalted, coarsely chopped cashews
Melt the butter in a large saucepan over medium heat. Add the onion and 1 teaspoon salt and cook until softened, about 5 minutes. Stir in the rice and sauté until the edges of the rice begin to turn translucent, about 3 minutes.
Stir in the water, garlic, turmeric, and cinnamon and bring to a boil. Cover and reduce heat to low. Cook until the rice is tender and the liquid is absorbed, about 17 minutes.
Add currants and cashew and let stand off any heat for 10 minutes. Fluff the rice with a fork and season with salt and pepper to taste.