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Categories:Viewed: 99 - Published at: 10 years ago
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped
- 1 1/2 cups short-grain brown rice
- 3 cups low-sodium chicken broth
- Salt
- 6 Medjool dates, pitted and finely diced
- 1/2 cup chopped roasted almonds
Method
- In a large saucepan, melt the butter in the oil.
- Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add the rice and cook, stirring, for 2 minutes.
- Add the broth and a pinch of salt and bring to a boil.
- Cover and simmer over very low heat until the broth is absorbed and the rice is al dente, 45 to 50 minutes.
- Remove from the heat and let the rice stand, covered, for 10 minutes.
- Fluff with a fork.
- Stir in the dates and almonds and serve.
