Rice With Pine Nuts and Pistachios

"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!"
photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by lazyme photo by lazyme
photo by lazyme photo by lazyme
photo by bigbadbrenda photo by bigbadbrenda
photo by Baby Kato photo by Baby Kato
Ready In:




  • 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.

Questions & Replies

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  1. Baby Kato
    Wow what a great rice recipe LIG. This was so good, I loved it. So quick and easy to make with excellent results and with ingredients always found in the pantry. Lucky me. Made as written and I didn't change a thing. It was so good. Loved the addition of the mace, it was perfect, leaving behind a nice subtle flavor. So happy that I tried this delicious recipe, that I will enjoy again. Made for Best of 2017.
  2. lazyme
    Really interesting history in the intro. I made this rice with brown basmati so had to cook it a little longer. The addition of the pine nuts and pistachios was a really nice change. Thanks for sharing, Kathy. Made for CQ4.
  3. bigbadbrenda
    This had great flavour and I had 3 helpings Hubby liked it as well. I roasted the nuts while rice was cooking Easy to make and worth cooking.
  4. Artandkitchen
    Tasty and impressive rice with wonderful texture! Great side dish for Turkish dishes and much more! I've roasted the nuts while the rice was cooking, so no waste of time and superb presentation! Thanks a lot for this recipe!
  5. Jubes
    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


Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
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