Prep 15 mins
Cook 30 mins
This was a favorite of Thomas Jefferson. His cook was a slave from Africa and created many delicious meals. You could say that Jefferson's cook, Hemings, cooked his way to freedom. In 1793, Jefferson signed a document that emancipated Hemings if he promised to train a new chef for Monticello! Note: you can shortcut this recipe by using fast-cooking rice and adding the browned pistachios and pine nuts in at the end. Delicious either way!
- Rinse the rice under cold water in a colander. Drain. In a saucepan, over high heat, bring the chicken stock, water, 1 T of the butter and 1/2 t of the salt to a boil. Stir in the rice and cover tightly, simmer over very low heat for about 20 minutes, or until the rice is tender and the grains have absorbed all of the liquid.
- In another skillet over medium heat, melt the remaining 2 T of butter. Stir in the pistachios and pine nuts and saute until they are a light golden color. It doesn't take long, make sure you don't burn them! Remove the skillet from the heat.
- Put the cooked rice in a serving bowl and fluff it with a fork. Scrape the nuts over the rice and toss gently. Sprinkle the rice with the mace, if desired.
My family enjoyed this rice dish which is quite different from our usual rice dishes.I liked the addition of th pine nuts and pistachios. Made for Aus Forum recipe swap. My apologies for being so late to review this recipe
A very nice rice dish that DH really enjoyed. I used basmati rice and followed UmmBinat in reducing the amount of pine nuts. Really enjoyed reading the history of the recipe. Made for the Aussie Swap.
Delicious rice with an interesting history. I used Indian white Basmati rice which I soaked after rinsing, homemade lamb stock as that is what I happened to have on hand, sea salt, to taste, less pine nuts and pistachios because of what I was serving it with. I fried them both together in sweet (unsalted) butter, and allspice in place of mace as we do not consume intoxicants. I would make this rice again with chicken stock or otherwise. Made for Please Review My Recipe: from 27 July 2011 ~