Active Time

　　10 min

　　Total Time

　　1 hr

　　Even brown-rice skeptics will enjoy this textural dish full of butter-browned nuts.

　　

Ingredients

Makes 4 servings

　　4 cups water

　　1 1/2 cups short-grain brown rice

　　3 tablespoons unsalted butter

　　1 1/4 cups mixed nuts, chopped

　　1/4 teaspoon grated nutmeg

　　

Step 1

Bring water to a boil in a heavy medium saucepan. Add rice and 1/4 teaspoon salt, then reduce heat to low and simmer, uncovered, until rice is tender, about 40 minutes. Drain in a sieve.

　　

Step 2

Heat butter in a large heavy skillet over medium heat until foam subsides. Add nuts and cook, stirring, until butter and nuts are golden brown, about 4 minutes.

　　

Step 3

Add rice and nutmeg to skillet and toss to coat.