Pilau Rice With Pistachios and and Pine Nuts

Submitted by SRC4450

"This is a fantastic flavorful side that I found in one of my favorite cookbooks by Cheryl Alters Jamison and Bill Jamison, "American Home Cooking". They're all great!"

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 1 cup uncooked rice
• 1 3⁄4 cups chicken stock, plus
• 2 tablespoons chicken stock
• 3⁄4 teaspoon salt
• 3 tablespoons unsalted butter
• 1⁄2 cup unsalted pistachios
• 1⁄2 cup pine nuts
• 1⁄4 teaspoon mace

directions

1. Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
2. Reduce heat to medium-low and cover.
3. Set timer for 18 minutes.
4. Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
5. After rice is cooked, set it aside with the lid on for 10 minutes.
6. Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.

Reviews

[z94diva]

Great recipe! I used pistachios from Orandi Ranch, visit orandiranch.com, because they handcraft their pistachios with Himalayan Pink Salt. I didn't have to use any extra salt in this recipe because of the wonderful balance the pistachios brought to this dish.

 

[UmmBinat]

This was really delicious. I used a bit of ground cinnamon instead of mace and my own homemade chicken stock. I served this with acorn squash and raisin sauce. I will definitely make this again.

 

[Darkhunter]

This is definitely a keeper! Had to use salted pistachios, though. So didn't add any extra salt to the dish. I sauted the pistachios and pine nuts until the butter browned a little. This added a little more pizzaz to the rice. The slight hint of mace added more dimension, also. Thnx for sharing your recipe, SRC. Made for My-3-Chefs 2009.