Fruited Basmati Pilaf with Pistachios |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Serve with roasted pork and Brussels sprouts. If your cinnamon stick is larger than one inch, just break it to get a one-inch piece. Ingredients:
2 tablespoons butter |
1 cup thinly sliced shallots |
2 1/2 cups water |
1 1/2 cups uncooked basmati rice |
3/4 cup frozen green peas |
3/4 cup golden raisins |
1 1/2 teaspoons salt |
3/4 teaspoon fennel seeds, lightly crushed |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon ground cardamom |
1/8 teaspoon saffron threads, crushed |
1 (1-inch) cinnamon stick |
1 bay leaf |
1/2 cup chopped pistachios, toasted |
Directions:
1. Melt butter in a large nonstick skillet over medium-high heat. Add shallots, and sauté 8 minutes or until golden brown. Remove from heat.
2. Combine water and rice in a medium saucepan over medium-high heat; bring to a boil. Stir in green peas and the next 8 ingredients (through bay leaf); cover, reduce heat, and simmer 20 minutes or until liquid is absorbed and rice is tender. Discard cinnamon stick and bay leaf. Stir in shallots and pistachios.
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