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.
- 3 cups rice, long grain
- 1⁄4 cup parsley, chopped
- 1⁄3 cup butter, cut up
- 1 teaspoon salt
- 1⁄4 teaspoon pepper, black, fresh ground
- 6 cups chicken consomme
- 1 teaspoon allspice, freshly ground
- 1 teaspoon cinnamon, freshly ground
- 8 tablespoons pistachios, chopped
- 1 teaspoon ginger, candied, finely minced
- 1⁄4 cup golden raisin, coarsely chopped
- 1⁄4 cup cranberries, dried, coarsely chopped
- Place the rice, parsley, butter, salt, pepper, consomme, allspice and cinnamon into a shallow dish.
- Mix well, cover and bake in a 350 degree oven for 50 - 60 minutes.
- Once the rice is cooked, fluff with a fork and add the pistachios, ginger, raisins and cranberries. Mix and serve.
- This dish is wonderful served with pork or chicken.
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.
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 Recipe #409493 for a delicious dinner. Made for Zaar 1-2-3 Hits Tag Game 2011.
To go with Recipe #188076 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.