Pistachio Pilaf |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3/4 cup shelled pistachios | 1 small onion, finely chopped | 2 tablespoons butter or margarine, melted |
| 1 cup uncooked long-grain rice | 2 cups canned diluted chicken broth | 3/4 cup raisins |
| 1 tablespoon butter or margarine, melted | salt and pepper to taste | |
| 1 | Blanch pistachios by submerging in boiling water 1 minute; remove and discard skins. Set pistachios aside. |
| 2 | Saute chopped onion in 2 tablespoons butter in a saucepan until tender. Add rice; cook over low heat until rice is lightly browned, stirring frequently. |
| 3 | Stir chicken broth and raisins into rice mixture. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let rice mixture stand, covered, 10 minutes. Stir in blanched pistachios and 1 tablespoon melted butter. Sprinkle with salt and pepper to taste. |