Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

We love rice...this is one of my favorites, its great with fresh fruit and crusty bread. It has lots of great flavor and texture.

Ingredients Nutrition

Directions

  1. Place the rice, parsley, butter, salt, pepper, consomme, allspice and cinnamon into a shallow dish.
  2. Mix well, cover and bake in a 350 degree oven for 50 - 60 minutes.
  3. Once the rice is cooked, fluff with a fork and add the pistachios, ginger, raisins and cranberries. Mix and serve.
  4. This dish is wonderful served with pork or chicken.
Most Helpful

5 5

Another Pilaf is another winner. I used apricots in place of cranberries ( because I like them more) and skipped the parsley. The pistachios in this are an inspiration, they are perfect. I just had simple bakes salmon and peas with this tonight but I can't wait to try a luscious Moroccan chicken with this. Yummm and a half. Made for Photo Tag.

5 5

Wonderful pilaf! And so easy because it cooks in the oven. Loved that! I didn't have allspice and used dried apricots instead of cranberries. It turned out superb! Had it with Bourbon Beef Grill or Broil for a delicious dinner. Made for Zaar 1-2-3 Hits Tag Game 2011.

5 5

To go with Vij's Yogurt and Tamarind Marinated Grilled Chicken I substituted basmati rice. The liquid had not completely evaporated by the end of cooking time however (50 minutes) and I quickly dumped the contents in a pan, brought to a boil, reduced heat to medium-low and finished cooking for about fifteen minutes. I cut the recipe down and maybe in the process fouled up the rice/water ratio and I don't think it's the fault of the recipe. I also skipped the parsley because my main dish had fresh cilantro. The sweetness of the rice was a good combination with the sourness of the tamarind chicken. Good pairing! Served with fresh locally grown steamed vegetables: corn, cauliflower and broccoli. Made for NA*ME tag/September.