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

Maureen Callahan
Recipe by Cooking Light May 2004


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; cholesterolmg; iron 1.2mg; sodium 294mg; calcium 8mg.