Rice with Currants and Cashews
Main Dishes • Italian
Description
Rice with Currants and Cashews
Ingredients
- Long-Grain Rice 15 oz
- Unsalted butter 3 tablespoons
- Onion 1 head
- Garlic 2 cloves
- Turmeric ½ teaspoon
- Cinnamon ¼ teaspoon
- Currants 0 oz
- Cashews 0 oz
- Salt 1 teaspoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the rice well and drain. In a large pot, melt the butter over medium heat. Add the chopped onion, 1 teaspoon of salt, and cook for 5 minutes until soft. Then add the rice, minced garlic, turmeric, and cinnamon. Sauté the rice for 3 minutes until the tips become translucent.
Step 2
Pour in 2.5 cups of water and bring to a boil. Cover with a lid and simmer for 17 minutes until the rice absorbs the water and becomes soft. Sprinkle currants on top.
Step 3
Remove the pot from heat and let it sit for 10 minutes. Meanwhile, chop the cashews and toast them in a dry skillet for 5 minutes. Sprinkle the nuts over the rice, then season with pepper and fluff with a fork.
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