Prep 10 mins
Cook 45 mins
This is the rice recipe that I got from my husbands grandmother and made a few changes to it. I won 2nd place in a recipe contest once with this recipe. This is my grandkids favorite recipe to go with my Flank Steak with Red Wine Sauce. It can be made with chicken broth if serving with chicken. I prefer the beef broth flavor the most.
- 1 cup long grain rice
- 2 tablespoons margarine
- 10 ounces beef broth (1 soup can)
- 3⁄4 cup water
- 1⁄4 cup currants
- 2 tablespoons toasted pine nuts
- Melt butter in skillet. Add the rice and brown till slightly golden. Add broth and water carefully. Add the currants, bring to a boil and cover and cook on low heat for about 45 minute to an hour. Don't peek at it. Serve with the pine nuts on top.
I made this minus the currants ( didn't have any) and I used butter instead of marg. I toasted the pine nuts right in the pan. I also used the beef broth from a carton This recipe came out wonderful!! Everyone enjoyed- thanks for this great recipe.