Currants and pine nuts from The A.O.C. Cookbook (page 261) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on November 12, 2017

    This is a component to the black rice and farro with mustard greens recipe, but it can stand on its own as a chutney. Would be good with a fatty fish, pork, or with a cheese board. Pine nuts are extremely expensive again, and so I considered whether a sub could be made with another nut, and unfortunately I don't think anything would work. The crunchy, but also soft texture of pine nuts is really special here.

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