Rice Pilaf with Currants and Pine Nuts

Name: Rice Pilaf with Currants and Pine Nuts
Yield: Serves 4 as a side dish
Ingredients: 1 1/2 cups, basmati rice or long-grain rice; 2 1/4 cups, water; 1 1/2 teaspoons, table salt; , ground black pepper; 3 tablespoons, unsalted butter; 1 , small onion, minced (about 1/2 cup); 1/2 teaspoon, ground turmeric; 1/4 teaspoon, ground cinnamon; 2 medium cloves, garlic, minced; 1/4 cup, currants; 1/4 cup, pine nuts, toasted in a small dry skillet over medium heat until golden and fragrant, about 5 minutes

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Appears in Cook's Illustrated March/April 2000

Side Dishes

Rice

Vegetarian

SERVES4 as a side dish

TIME1 hour

WHY THIS RECIPE WORKS

We wanted to discover the best way of handling and cooking the rice for the best rice pilaf recipe. We found that while an overnight soak wasn’t necessary, rinsing fragrant basmati rice before cooking gave us beautiful separated grains. Ins...

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