Tuesday, December 14, 2010

Pistachio Rice

Here is the recipe for the Pistachio Rice I made for dinner today. I doubled the recipe and made it in my rice cooker. I used Basmati Brown Rice.

Rice Pilaf with Pistachios and Cranberries

* Serves 2


* 1/4 cup finely chopped onion
* 1/4 teaspoon turmeric
* 1/8 teaspoon ground cardamom
* 1 1/2 tbsp butter
* 1/3 cup long-grain rice
* 2/3 cup chicken broth
* 2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped (or use slivered almonds)
* 2 tablespoons dried cranberries (or golden raisins)
* 2 tablespoons thinly sliced green onion
* salt & pepper to taste

How to make it

* In a saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened.
* Add the rice and cook it, stirring, until it is coated with the butter.
* Add the broth, bring the liquid to a boil, covered, and simmer the mixture for apx 17-20 minutes, or until the liquid is absorbed and the rice is tender.
* Stir in the pistachios, cranberries, green onion, remaining 1/2 tablespoon butter, and salt and pepper to taste.


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