Pilaf Stuffing With Dates and Pistachios

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Total Time
1hr 30mins
Prep
1 hr
Cook
30 mins

Use shelled, skinned, toasted pistachios. Rick Rodgers

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Ingredients

Nutrition

Directions

  1. In a large saucepan, bring the rice, 5 cups broth, and salt to a boil over high heat.
  2. Decrease heat to low and cover; simmer until the rice is tender and the liquid is absorbed, about 15 minutes.
  3. Remove pan from heat and let stand for 5 minutes; transfer to a big bowl.
  4. In a skillet, melt butter over medium heat; add in scallions; cook/stir until softened, 2-3 minutes.
  5. Add in dates, pistachios, cumin, oregano, and pepper; stir until very fragrant, about 30 seconds.
  6. Stir the scallion mixture and parsley into the rice; season with more salt, if needed.
  7. Transfer to greased casserole; cover with foil and bake in preheated 350° oven for 30 minutes.