Rice pilaf with pistachios and golden raisins
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Finely chopped onion |
| ¼ | teaspoon | Turmeric |
| ⅛ | teaspoon | Ground cardamom |
| 1½ | teaspoon | Unsalted butter |
| ⅓ | cup | Long-grain rice |
| ⅔ | cup | Chicken broth |
| 2 | tablespoons | Pistachio nuts; toasted lightly, |
| ; cooled, and chopped | ||
| 2 | tablespoons | Golden raisins; soaked in boiling |
| ; water to cover for | ||
| ; 1 minute and | ||
| ; drained | ||
| 2 | tablespoons | Thinly sliced scallion greens |
Directions
In a small heavy 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 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining ½ tablespoon butter, and salt and pepper to taste.
Serves 2.
Gourmet February 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.