Rice Pilaf With Pistachios And Cranberries |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Easy good side dish for 2 Ingredients:
1/4 cup finely chopped onion |
1/4 teaspoon turmeric |
1/8 teaspoon ground cardamom |
1 1/2 tbsp butter |
1/3 cup long-grain rice |
2/3 cup chicken broth |
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped (or use slivered almonds) |
2 tablespoons dried cranberries (or golden raisins) |
2 tablespoons thinly sliced green onion |
salt & pepper to taste |
Directions:
1. In a saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened.
2. Add the rice and cook it, stirring, until it is coated with the butter.
3. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for apx 17-20 minutes, or until the liquid is absorbed and the rice is tender.
4. Stir in the pistachios, cranberries, green onion, remaining 1/2 tablespoon butter, and salt and pepper to taste.
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