Almond and Pistachio Rice With Chicken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe from Ricardo Larrivée is full of wonderful flavours from the spices and a nice crunch from the nuts. Delicious! Enjoy! Ingredients:
2 onions, coarsely chopped |
2 tablespoons olive oil |
2 garlic cloves, chopped |
1 stick cinnamon |
1 pod star anise |
1/2 teaspoon ground coriander |
1 1/2 cups converted rice |
3 cups chicken broth |
2 cups cooked chicken, shredded into large pieces |
1/4 cup roasted pistachios |
1/4 cup toasted almond |
cilantro or parsley, to garnish |
Directions:
1. In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.
2. Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes. Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Adjust the seasoning.
3. Serve garnished with cilantro leaves or parsley.
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