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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Several years ago, I misplaced my recipe for Pistachio Rice. It is a terrific side dish for pan seared scallops. I found this version online at the New York Times site (Originally published with 60-MINUTE GOURMET By Pierre Franey ) It is very close to my missing recipe. My recipe did not use a bay leaf so I think this could be optional for those who do not care for the taste. Also, if you have to shell your own pistachios add more prep time. I have seen pre-shelled pistachios in several grocery stores. If you can find them, that would be a big prep time saver. Ingredients:
2 tablespoons butter |
1/4 cup onion, finely chopped |
1 teaspoon garlic, finely chopped |
2/3 cup pistachio nut, shelled |
1 cup converted rice, uncooked |
1 1/2 cups chicken broth |
salt & freshly ground black pepper |
1 bay leaf (optional) |
2 sprigs fresh parsley |
Directions:
1. Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
2. Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
3. Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.
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