Sunday, July 12, 2015

July Cooking

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. 


Sallie (FullTime-Life) said...

You had me at cashews! Yum, this sounds good; I can always count on a new and different idea when I visit.

Hattie said...

That sounds so delicious,but I can't eat cashews. Pine nuts,maybe? But they are so pricey.

Rambling Woods said...

Oh that is different