(Le riz aux pignons et aux raisins secs) - Lou ris à lu pignou e à lu asebic

10 minutes
Cooking time : 15 minutes

Ingredients for 4 people :

300 grams of rice.
100 grams of pine kernels.
100 grams of dried raisins.
125 grams of butter.

Cook the rice by following the instructions on the packet. If possible use rice from the Piedmont or Camargue regions. Five minutes before the end of cooking,melt the butter in a small pot on a low heat. Once it has melted, add the kernels and increase the heat while stirring with a wooden spoon. Once they start to acquire a nice brown colour and the savoury smell of grilled hazel nuts reaches your nostrils, lower the heat and add the raisins which will rapidly expand in the butter. Now drain the rice and carefully mix in to it the nut and raisin sauce.
Serve immediately.
This rice with its highly subtle flavour is a perfect match to all grilled fish or meats.


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