Pilaf Stuffing With Dates and Pistachios

Name: Pilaf Stuffing With Dates and Pistachios
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 10 cups
Ingredients: 2 1/2 cups basmati rice or 2 1/2 cups texmati rice; 5 -5 1/2 cups turkey broth or 5 -5 1/2 cups chicken broth, as needed; 1 teaspoon salt; 4 tablespoons unsalted butter; 6 scallions, chopped; 3/4 cup chopped dates; 3/4 cup chopped toasted pistachio nut; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon ground cinnamon; 1/4 teaspoon fresh ground black pepper; 1/2 cup chopped fresh parsley

Submitted by ratherbeswimmin

"Use shelled, skinned, toasted pistachios. Rick Rodgers"

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Ready In:: 1hr 30mins
Ingredients:: 12
Yields:: 10 cups

ingredients

2 ¹⁄₂ cups basmati rice or 2 1/2 cups texmati rice
5 - 5 ¹⁄₂ cups turkey broth or 5 -5 1/2 cups chicken broth, as needed
1 teaspoon salt
4 tablespoons unsalted butter
6 scallions, chopped
³⁄₄ cup chopped dates
³⁄₄ cup chopped toasted pistachio nut
1 teaspoon ground cumin
¹⁄₂ teaspoon dried oregano
¹⁄₄ teaspoon ground cinnamon
¹⁄₄ teaspoon fresh ground black pepper
¹⁄₂ cup chopped fresh parsley

directions

In a large saucepan, bring the rice, 5 cups broth, and salt to a boil over high heat.
Decrease heat to low and cover; simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
Remove pan from heat and let stand for 5 minutes; transfer to a big bowl.
In a skillet, melt butter over medium heat; add in scallions; cook/stir until softened, 2-3 minutes.
Add in dates, pistachios, cumin, oregano, and pepper; stir until very fragrant, about 30 seconds.
Stir the scallion mixture and parsley into the rice; season with more salt, if needed.
Transfer to greased casserole; cover with foil and bake in preheated 350° oven for 30 minutes.