Rice Pilaf with Currants and Pine Nuts | America's Test Kitchen

Name: Rice Pilaf with Currants and Pine Nuts | America's Test Kitchen
Total time: 60 min
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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Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

Keywords

Side Dishes
Rice
Vegetarian
Gluten Free
Holiday
Thanksgiving

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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