Melt the butter over medium heat in a large cast-iron skillet or a Dutch oven.
Add the rice and stir until well-coated and lightly browned, about 5 to 10 minutes.
Add the salt, shallots, almonds, currants and 3 cups of chicken stock.
Cover and cook over medium heat for 15 minutes. Reduce the heat to the lowest simmer.
Uncover the pot. If needed, add more stock and stir quickly.
Fold a clean kitchen towel in half or fourths, place over the top of the skillet or Dutch oven, and replace the lid.
Cook for 10 minutes longer.
Remove the cover and stir in the mostarda. Replace the cover and allow the pilaf to sit for an additional 10 minutes.
Stir in the parsley and serve.
4 Tbsp. unsalted butter
2 cups long-grain white rice
½ tsp. salt
2 shallots, chopped fine
¼ cup sliced almonds, toasted
¼ cup currants
3 to 4 cups chicken stock
¼ to ½ cup mostarda, large pieces chopped
¼ cup flat-leaf parsley, stemmed and chopped
2 cups long-grain white rice
½ tsp. salt
2 shallots, chopped fine
¼ cup sliced almonds, toasted
¼ cup currants
3 to 4 cups chicken stock
¼ to ½ cup mostarda, large pieces chopped
¼ cup flat-leaf parsley, stemmed and chopped
This article appears in Feb 1-28, 2009.