I’m starting to have a lot more fun with rice. There may be a post or two on risotto in our future.
Meanwhile, this was inspired by a chutney I used to make and conceived to accompany a pork roast – more on that later.
I love dates with pork. The earthy sweetness works well with the richness of the meat. This would work with a braised shoulder, stewed hocks, tenderloin or a larger roast.
- 1 cup long-grain white rice
- 1 medium-small onion, diced small
- 1 small hunk of ginger, perhaps half the size of your thumb
- 1 clove of garlic, peeled
- 12 pitted dates, roughly chopped
- 2 cups chicken stock
- salt and pepper
Sweat the onion in some butter over medium-high heat, seasoning with salt and pepper to taste. Add the dates and grate in the ginger and garlic. Cook, stirring, for another minute or so and stir in the rice.
Cook for another minute or so, until the ingredients are mixed and the rice has taken on a shiny quality. Then pour in the stock, stirring.
Bring the pot up to a boil, then drop the heat to low and let simmer, covered, for 20 minutes or until the liquid is absorbed. Remove from heat, adjust seasoning if necessary, top with a pat of butter and let sit, covered, for another 5 minutes.
Fluff and mix in the now-melted butter and serve.