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Rice pilaf with hazelnuts

2 tablespoons butter
1 onion, finely chopped
1 clove garlic, finely chopped
1 cup long-grain white rice
2 cups chicken stock
1/2 cup currants
Salt and freshly ground black pepper, to taste
1/2 cup roasted skinned hazelnuts, coarsely chopped (see recipe)

In a large heavy-based saucepan, melt the butter and cook the onion over medium heat, stirring often, for 10 minutes. Add the garlic and cook for 1 minute.

Add the rice and stir for 2 minutes to coat the grains.

Pour in the stock, and add the currants, salt, and pepper. Bring to a boil, lower the heat, and cover the pan. Cook the rice over low heat for 15 minutes.

Remove the rice from the heat and let it sit for 5 to 8 minutes to finish cooking. Stir in the hazelnuts, taste for seasoning, and serve with pork chops.

serves 4

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