Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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.

Recipe by Cooking Light December 2004

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

196 calories; calories from fat 30%; fat 6.6g; saturated fat 2.3g; mono fat 2.6g; poly fat 1.2g; protein 4.5g; carbohydrates 31.9g; fiber 2.4g; cholesterol 8mg; iron 1.2mg; sodium 482mg; calcium 30mg.
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