Pistachio Rice

Pistachio Rice Recipe
Randy Mayor; Melanie J. Clarke
With a quality pistachio oil, this rice will have an intense flavor even without the chopped nuts. It's excellent with lamb or chicken.

Yield:

6 servings (serving size: about 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 29 %
Fat 5.9 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 2.4 g
Carbohydrate 33.1 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 294 mg
Calcium 8 mg

Ingredients

2 cups water
1 cup basmati rice
3/4 teaspoon salt, divided
2 tablespoons dried currants or golden raisins
1 1/2 tablespoons chopped pistachios
1 tablespoon chopped fresh parsley
2 tablespoons pistachio oil
1/4 teaspoon freshly ground black pepper
Fresh parsley sprigs (optional)

Preparation

Bring water to a boil in a medium saucepan; add rice and 1/4 teaspoon salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with fork. Add 1/2 teaspoon salt, currants, and next 4 ingredients (currants through pepper). Cover; let stand 5 minutes. Garnish with parsley sprigs, if desired.

Note:

Maureen Callahan,

Cooking Light

May 2004
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