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 Cooking Light

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

  1. 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.
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