Party Brown Rice With Pistachios and Cranberries

Recipe by Rita1652
READY IN: 1hr 5mins
SERVES: 8-10




  • Place the rice in a large skillet and toast over a high flame for 1 minute.
  • Add the 6 cups chicken stock and cardamom and bring to rolling boil.
  • Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
  • Set aside.
  • Heat the oil in a large skillet over a high flame.
  • Add the onions and brown sugar and saute for 2 minutes.
  • Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
  • Add the rice, pistachio nuts, cardamom, and salt, to taste.
  • Cook for 30 seconds, stirring constantly.
  • Remove from the heat and stir in parsley and scallions.
  • Serve immediately.