This is a staple at our house; and a favorite among our regular guests! We live in an area where pistachios and pecans are grown so I use local nuts and nut oil (I use pecan oil instead of pistachio). It is always a hit with grown ups and kids alike.
Pistachio Rice
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 186
- Calories from fat: 29%
- Fat: 5.9g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.8g
- Polyunsaturated fat: 1.3g
- Protein: 2.4g
- Carbohydrate: 33.1g
- Fiber: 1.3g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 294mg
- Calcium: 8mg
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.
Pistachio Rice Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Nuts, Rice/Grains
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Cooking Light
More Recipes for Side Dishes/Vegetables
-
Nutted Brown Rice Pilaf
Sunset -
Coconut Rice with Mangoes and Pistachios
Coastal Living -
Quinoa with Dried Cherries and Pistachios
Cooking Light
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