Rice With Pistachios

By Pierre Franey

Published May 6, 1986

Total Time
About 30 minutes
Rating
3(8)
Comments
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Featured in: 60-MINUTE GOURMET

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Ingredients

Yield:4 servings

  • 2 tablespoons butter

  • ¼ cup finely chopped onion

  • 1 cup rice

  • ¼ cup shelled, skinless pistachios

  • 1 ½ cups water

  • Salt to taste if desired

  • Freshly ground pepper to taste

  • 1 bay leaf

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

42 grams carbs; 15 milligrams cholesterol; 275 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 10 grams fat; 1 gram fiber; 379 milligrams sodium; 5 grams protein; 1 gram 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

  1. Step 1

    Heat 1 tablespoon butter in saucepan and add onion. Cook briefly, stirring, until wilted. Add rice.

  2. Step 2

    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.

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