Pilaf Stuffing With Dates and Pistachios

Use shelled, skinned, toasted pistachios. Rick Rodgers

• Ready In: 1 hr 30 mins
• Yields: 10 cups

Ingredients

• 2 1⁄2 cups basmati rice or 2 1⁄2 cups  texmati rice
• 5 -5 1⁄2 cups turkey broth or 5 -5 1⁄2 cups chicken broth, as needed
• 1  teaspoon salt
• 4  tablespoons unsalted butter
• 6  scallions, chopped
• 3⁄4 cup  chopped dates
• 3⁄4 cup  chopped toasted pistachio nut
• 1  teaspoon ground cumin
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄2 cup  chopped fresh parsley

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.