Rice Pilaf
Elaine enjoys travel, history and archaeology. She likes to visit interesting places to learn about food, people and cultures.
- Servings Serves 2
Ingredients
- 3 tablespoons dried currants
- 2 tablespoons unsalted butter
- 1 onion, peeled and chopped
- 3 tablespoons pine nuts
- 416 grams (2¼ cups) long grain white rice, washed
- 1 teaspoon ground cinnamon
- Salt and freshly ground black pepper
Preparation
1. Put the dried currants in a small bowl, cover with warm water, and let them soak for 20 minutes.
2. Heat the butter in a large pan over medium heat. Add the onion and pine nuts and sauté until softened, 7 to 8 minutes. Add the rice and cinnamon and season generously with sea salt and freshly ground black pepper. Pour in enough hot water to just cover the rice, stir in the drained currants, and bring to a boil. Lower the heat and leave uncovered for 10 minutes. Serve hot.
Elaine Nollet
Elaine Nollet lives in New Castle, New Hampshire, and has been a nurse, teacher and field registrar for the University of Maryland in Adana, Turkey. She serves on the boards of the New Castle Historical Museum and the Historic District Commission. Her love of travel, history and archaeology has taken her to many interesting places where she enjoys the culture, food and people.
Photo credit: Tom Smith
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