Turn everyday brown rice into delicious brown rice pilaf with the addition of currants and sliced almonds.




Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add rice and stir until starting to brown, about 3 minutes. Add water and bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 30 to 40 minutes (see Tips). Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and toss with currants and almonds.



Tips: To toast slivered or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

To have the most success cooking whole-grain rice, use a pan with a tight-fitting lid and cook on your coolest (or simmer) burner, making sure the rice is simmering at the “lowest bubble.” When preparing a recipe that calls for less than 1 cup of dry rice, like this pilaf, we found that the cooking time varied greatly depending on what stove we used: it was sometimes done in as little as 30 minutes and burned at 50 minutes. So, when cooking a small batch of rice, start checking it after 30 minutes to make sure it doesn't burn.

Nutrition Facts

about 2/3 cup
199 calories; protein 4.4g; carbohydrates 31.6g; dietary fiber 3.3g; sugars 6.7g; fat 6.7g; saturated fat 0.8g; vitamin a iu 6.7IU; vitamin c 0.4mg; folate 8mcg; calcium 38.5mg; iron 1mg; magnesium 66.7mg; potassium 174.5mg; sodium 8.3mg; thiamin 0.1mg.

2 starch