Rice pilaf with pistachios and golden raisins

1 servings

Ingredients

Quantity Ingredient
¼ cup Finely chopped onion
¼ teaspoon Turmeric
⅛ teaspoon Ground cardamom
1½ teaspoon Unsalted butter
⅓ cup Long-grain rice
⅔ cup Chicken broth
2 tablespoons Pistachio nuts; toasted lightly,
; cooled, and chopped
2 tablespoons Golden raisins; soaked in boiling
; water to cover for
; 1 minute and
; drained
2 tablespoons Thinly sliced scallion greens

Directions

In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining ½ tablespoon butter, and salt and pepper to taste.

Serves 2.

Gourmet February 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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