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

With a quality pistachio oil, this rice will have an intense flavor even without the chopped nuts. It's excellent with lamb or chicken.

Recipe by Cooking Light May 2004


Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

186 calories; calories from fat 29%; fat 5.9g; saturated fat 0.8g; mono fat 3.8g; poly fat 1.3g; protein 2.4g; carbohydrates 33.1g; fiber 1.3g; iron 1.2mg; sodium 294mg; calcium 8mg.