Brown Butter Curry Rice with Cherries & Toasted Pecans

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Serving Suggestion: Smoked Cornish Game Hen & Chopped Salad with Avocados & Cherry Tomatoes

The brown butter provides toastiness, the curry the perfect amount of color & spice, the cherries a kiss of sweetness and pecans the nutty crunch. This savory sweet rice helps your palate experience just the right notes of a wonderful culinary melody; a superb accompaniment to most any main dish, but add diced cooked chicken and you have the perfect culinary song.


1 cup jasmine or basmati rice, dry

2 1/4 cups chicken broth

3 Tbsp butter

2 tsp curry powder

1 tsp salt

1/4 tsp fresh ground pepper

1/4 cup dried cherries

1/4 cup toasted pecans


In a medium saucepan, melt butter over medium heat. Add dry rice, toast until golden. Add curry powder and toast for 2 more minutes. Add broth, salt, pepper and cherries, bring to a boil, turn down heat and simmer, covered, for 20 minutes or until rice is tender. Carefully stir in pecans and adjust salt, to taste. Serve. Makes 4 servings.

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