Another favorite side dish from Everyday Food. The original recipe calls for white rice, but wheat will work as well, just add to the cooking time to accommodate.
In a small saucepan, melt 1 TBSP. butter over medium heat. Add 1 c. long-grain white rice. Cook, stirring until lightly toasted, about 5 minutes. Add 1 1/2 c. chicken broth and bring to a boil. Reduce heat to low, cover, and cook until tender, about 15 minutes. Remove pan from heat and let stand, covered, 5 minutes. Stir in 1/4 c. currants and 2 TBSP. toasted sliced almonds. Season with coarse salt and ground pepper.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment