Rice With Pistachios
Published November 28, 1989
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons butter
¼ cup finely chopped onion
1 teaspoon finely chopped garlic
⅔ cup pistachio nuts, shelled
1 cup converted rice
1 ½ cups fresh or canned chicken broth
Salt and freshly ground pepper
1 bay leaf
2 sprigs fresh parsley
Nutritional analysis per serving (4 servings)
46 grams carbs; 17 milligrams cholesterol; 354 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 16 grams fat; 3 grams fiber; 422 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.
Private Notes
Comments
Nice and tasty variation on plain rice. I served it with Seafood Stew with Vegetables but this will go with most anything. The pistachios look nice and retain a slight crunch.