Rice With Pistachios

"Several years ago, I misplaced my recipe for Pistachio Rice. It is a terrific side dish for pan seared scallops. I found this version online at the New York Times site (Originally published with 60-MINUTE GOURMET By Pierre Franey ) It is very close to my missing recipe. My recipe did not use a bay leaf so I think this could be optional for those who do not care for the taste. Also, if you have to shell your own pistachios add more prep time. I have seen pre-shelled pistachios in several grocery stores. If you can find them, that would be a big prep time saver."
 
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Ready In:
35mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
  • Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
  • Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.

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RECIPE SUBMITTED BY

There are many things I enjoy. In no particular order I like reading, family time, gardening, travel, animals, sewing, crochet, pinterest, crafting in general, games, antiques and so much more. The one thing that I really, really like is.......cooking. Whether it's a simple dish or something more complex, it eventually makes its way to my family's table. I am fortunate to have a family that enjoys all my experiments too
 
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