Waste Nothing
Pickle Brine Butter Crunch Rice
MAKES 6 TO 8 SERVINGS
Pickle brine is full of flavor, yet often goes down the drain when the jar is finished. This crispy-bottomed rice is full of briny flavor with a buttery crunch.
1 to 1½ cups pickle brine, divided
3½ cups water
2 cups basmati rice
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup unsalted butter
Garnish: fresh dill
1. Reserve 2 tablespoons pickle brine.
2. In a large saucepan, bring 3½ cups water, rice, salt, and remaining pickle brine to a boil over medium-high heat. Reduce heat to medium-low; simmer until rice is almost tender, about 10 minutes; using a fine-mesh sieve, drain for 5 minutes. Transfer rice to a bowl; toss with pepper and reserved 2 tablespoons pickle brine.
In a 10-inch cast-iron skillet, heat butter over medium heat until foamy. Sprinkle half of rice in skillet, pressing gently with the back of
