Serve with roasted pork and Brussels sprouts. If your cinnamon stick is larger than one inch, just break it to get a one-inch piece.
2 tablespoons butter
1 cup thinly sliced shallots
2 1/2 cups water
1 1/2 cups uncooked basmati rice
3/4 cup frozen green peas
3/4 cup golden raisins
1 1/2 teaspoons salt
3/4 teaspoon fennel seeds, lightly crushed
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon saffron threads, crushed
1 (1-inch) cinnamon stick
1 bay leaf
1/2 cup chopped pistachios, toasted
How to Make It
Melt butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté 8 minutes or until golden brown. Remove from heat.
Combine water and rice in a medium saucepan over medium-high heat; bring to a boil. Stir in green peas and the next 8 ingredients (through bay leaf); cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Discard cinnamon stick and bay leaf. Stir in shallots and pistachios.
The ratio of water to rice is completely off. The water immediately cooked off and almost burnt the rice to the bottom of the pan. I had to keep adding more water just to have enough liquid in there which just turned the rice to mush. There is also not enough seasoning based on the designated quantities. It was very bland.
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