The toasty richness of brown butter takes basic white rice to another level, with sweet & tart currants and acidic bright bursts of tomato to make the perfect accompaniment to your next roast pork or chicken dinner. Serves 4.
Browned Butter Pinoli & Currant Rice
| Servings | Prep Time |
| 4servings | 5mins |
| Cook Time |
| 20mins |
|
|
Ingredients
- 1cup extra long-grain white rice
- 2cups chicken stockor 2water
- 1/4cup pinoli nuts
- 1 small Roma tomatoseeded & finely chopped
- 2tbsp shallotsminced
- 2tbsp butter
- 1tbsp chicken bouillon
- 1tsp turmeric
- 1/4cup dried currants
Instructions
- In a shallow saucepan or skillet stirring constantly over medium-high heat, toast butter and pinoli nuts until both are a medium chestnut-brown in colour.
- Immediately add rice, chicken stock, dried currants, and minced shallots. Bring to a simmer, then cover with lid, turn heat down to low. Continue to simmer covered for 10 mins.
- Stir in chicken bouillon and turmeric. Cover and simmer on low for 10 mins more.
- Add chopped tomato, and immediately cover with lid (do not stir). Let sit covered for 5 mins to heat through tomato, or until ready to serve.
- Fluff with fork and serve. Serves 4.
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