Pilau Rice With Pistachios and and Pine Nuts

Pilau Rice With Pistachios and and Pine Nuts created by Darkhunter

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
Serves:
Units:

ingredients

directions

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

@SRC4450
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@SRC4450
Contributor
"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!"

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  1. 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.
  2. 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.
  3. 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.
  4. Darkhunter
    Pilau Rice With Pistachios and and Pine Nuts Created by Darkhunter
  5. 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.
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