Rice with Currants and Cashews

Main Dishes | Italian cuisine

⏳ Time

40 minutes + 10 minutes

🥕 Ingredients

🍽️ Servings

Description

Rice with Currants and Cashews

Ingredients

Long-Grain Rice - 13.1 oz
Unsalted butter - 3 tablespoons
Onion - 1 head
Garlic - 2 cloves
Turmeric - ½ teaspoon
Cinnamon - ¼ teaspoon
Currants - 1.4 oz
Cashews - 1.4 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.