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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Fruited Basmati Pilaf with Pistachios

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.

Cooking Light DECEMBER 2004

  • Yield: 10 servings (serving size: 3/4 cup)

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

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.

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
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Fruited Basmati Pilaf with Pistachios recipe

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