Serves4
- Active time:10 min
- Start to finish:1 hr
November 2008
Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.
-
4
cups
water
-
1 1/2
cups
short-grain brown rice
-
3
tablespoons
unsalted butter
-
1 1/4
cups
mixed nuts, chopped
-
1/4
teaspoon
grated nutmeg
-
Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 tsp salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.
-
Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.
-
Add rice and nutmeg to skillet and toss to coat.