STREAMING NOW: Pop Culture Baking Class

Rice With Pine Nuts and Pistachios

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This was a favorite of Thomas Jefferson. His cook was a slave from Africa and created many delicious meals. You could say that Jefferson's cook, Hemings, cooked his way to freedom. In 1793, Jefferson signed a document that emancipated Hemings if he promised to train a new chef for Monticello! Note: you can shortcut this recipe by using fast-cooking rice and adding the browned pistachios and pine nuts in at the end. Delicious either way!”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse the rice under cold water in a colander. Drain. In a saucepan, over high heat, bring the chicken stock, water, 1 T of the butter and 1/2 t of the salt to a boil. Stir in the rice and cover tightly, simmer over very low heat for about 20 minutes, or until the rice is tender and the grains have absorbed all of the liquid.
  2. In another skillet over medium heat, melt the remaining 2 T of butter. Stir in the pistachios and pine nuts and saute until they are a light golden color. It doesn't take long, make sure you don't burn them! Remove the skillet from the heat.
  3. Put the cooked rice in a serving bowl and fluff it with a fork. Scrape the nuts over the rice and toss gently. Sprinkle the rice with the mace, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: