Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend. Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes. Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
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.
Time 30m Yield 4 servings Number Of Ingredients 8 Steps:
Heat 1 tablespoon butter in saucepan and add onion. Cook briefly, stirring, until wilted. Add rice. Add pistachios, water, salt, pepper and bay leaf. Bring to boil. Cover and simmer 17 minutes. Remove bay leaf. Add remaining 1 tablespoon butter and toss. Serve.
Time 30m Yield 4 servings Number Of Ingredients 12 Steps:
Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes. Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts. Game Plan: Toast the nuts while the rice cooks.
Time 35m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Wash the rice (and soak, if desired) as described on package, if needed. Bring water to a boil in a medium saucepan. Stir in rice, raisins, and lemon peel. When water boils again, reduce heat to medium-low, cover saucepan, and simmer 20 minutes (45 minutes for brown rice), until liquid is absorbed. Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork, spoon into a serving bowl, and sprinkle with pistachios.
Yield Serves 2 Number Of Ingredients 9 Steps:
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 1/2 tablespoon butter, and salt and pepper to taste.
Yield Makes 8 to 10 (side dish) servings Number Of Ingredients 6 Steps:
Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve. Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve. Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes. Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.
Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees. Fill a large saucepan with 4 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns, and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Drain and let stand in a sieve. Place a large ovenproof nonstick skillet over medium heat. Add butter and cook until melted. Remove 3 tablespoons melted butter and set aside. Add onions and saffron to skillet and cook, stirring until onions are golden, about 8 minutes. Spread onion in an even layer in skillet. Season rice with salt. Spoon half of rice over onion, spreading evenly. Sprinkle with apricots and cherries. Evenly spread remaining rice over fruit, pressing down firmly to compact. Drizzle reserved butter evenly over the top. Cover skillet with a double layer of parchment-lined aluminum foil, pressing down on the top and crimping the edges. Transfer to oven and bake 1 hour. Let stand, covered, for 10 minutes. Uncover, and invert a large round platter over the skillet. Carefully, turn the skillet and platter over. Remove skillet, and sprinkle with chopped pistachios.
More about “rice with pistachios recipes”
Time 25m Yield Serves 6 Number Of Ingredients 7 Steps:
Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden. Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.
