Rice with currants and cashews

4 servings

40 minutes

Rice with currants and cashews is a harmonious blend of flavors and aromas inspired by Italian traditions. Long-grain rice soaked in butter and spices takes on a delicate, warm hue from turmeric and cinnamon. Currants add a tangy acidity that highlights the dish's complexity, while cashews provide a crunchy texture and nutty flavor. This recipe is perfect as a standalone dish or as a side to meat and fish. Exquisite and unusual, it offers a sense of comfort and culinary sophistication.

Energy value per serving

• Calories: 562.7
• Proteins: 10.1g
• Fats: 21.1g
• Carbohydrates: 79.5g

Ingredients

• Long grain rice: 370 g
• Unsalted butter: 3 tbsp
• Onion: 1 head
• Garlic: 2 clove
• Turmeric: 0.5 tsp
• Cinnamon: 0.3 tsp
• Currant: 40 g
• Cashew: 40 g
• Salt: 1 tsp
• Ground black pepper: to taste

Cooking steps

1. Rinse the rice well and dry it. In a large pot, melt the butter over medium heat. Add chopped onion, a 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 its tips become translucent.

   Required ingredients:

   • Long grain rice: 370 g
   • Unsalted butter: 3 tablespoons
   • Onion: 1 head
   • Salt: 1 teaspoon
   • Garlic: 2 cloves
   • Turmeric: 0.5 teaspoon
   • Cinnamon: 0.3 teaspoon

2. Pour in 2.5 cups of water and bring to a boil. Cover and simmer for 17 minutes until the rice absorbs the water and becomes soft. Sprinkle with currants on top.

   Required ingredients:

   • Currant: 40 g

3. Remove the pot from the 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 mix with a fork.

   Required ingredients:

   • Cashew: 40 g
   • Ground black pepper:  to taste