Fruited Basmati Pilaf with Pistachios

Becky Luigart-Stayner

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.

Yield: 10 servings (serving size: 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 196
  • Calories from fat: 30%
  • Fat: 6.6g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.2g
  • Protein: 4.5g
  • Carbohydrate: 31.9g
  • Fiber: 2.4g
  • Cholesterol: 8mg
  • Iron: 1.2mg
  • Sodium: 482mg
  • Calcium: 30mg

Ingredients

  • 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

Preparation

  1. Melt butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté 8 minutes or until golden brown. Remove from heat.
  2. 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.
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