Gold Rice With Chicken And Pistachio Food

RICE SALAD WITH CURRANTS, ALMONDS AND PISTACHIOS

Steps:

• Bring 8 cups water to a boil in a large pot. Add the rice and 2 tablespoons salt. Boil rice as you would pasta, stirring occasionally, for about 15 minutes until done, but still al dente. Drain and spread out on a rimmed baking sheet to cool.
• Once cool, transfer rice to a large salad bowl. In a small bowl, stir together olive oil, tahini, lemon juice and lemon zest. Add salt and pepper to taste. Gently fold mixture into rice.
• Add currants, almonds, pistachios, chives, mint, savory and parsley. Toss to distribute. Taste and adjust seasoning, adding more lemon juice or salt as necessary. Serve at room temperature.

MEDITERRANEAN RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

Steps:

• Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well.
• Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes.
• Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop.
• Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well.
• Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.

PISTACHIO PILAU RICE

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.

ORANGE-PISTACHIO WILD RICE SALAD

Steps:

• Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely.
• When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate.
• For the dressing:
• Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate.
• Pour over rice mixture and toss to incorporate.

CHESTNUT, WILD RICE, AND PISTACHIO DRESSING

Steps:

• Put wild rice in a fine-mesh sieve and rinse it under cold running water, swishing rice with your hand until water runs clear. Transfer rice to a medium bowl and add water to cover. Pour off any black bits or floating kernels, and then pour rice back into sieve to drain.
• Cook rices separately: Combine wild rice with 1/4 teaspoon salt and 1 cup water in a small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender and curling into a C shape, 20-25 minutes.
• At the same time, combine basmati rice, 1/2 teaspoon salt, and 13/4 cups water in another small saucepan. Bring to a simmer, cover, reduce heat to low, and steam until rice is tender, 25 minutes.
• Combine rices in a large bowl and cover.
• Cook the vegetable base: Heat butter in a large skillet over medium heat. Add celery and onion and cook, stirring often, until vegetables are limp but still bright, about 10 minutes. Add garlic and thyme and cook, stirring, for 5 minutes.
• Pour over rices, scraping the pan for the juices, and stir to combine. Add pistachios, chestnuts, and parsley and mix thoroughly.

PISTACHIO CRUSTED CHICKEN

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

BASMATI RICE PILAF WITH PISTACHIOS

Steps:

• Position a rack in the center of the oven and heat the oven to 325°F. Spread the pistachios on a baking sheet and toast in the oven until golden and fragrant, 7 to 10 minutes. Transfer the baking sheet to a wire rack to cool. Roughly chop the nuts and set aside.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion and salt, and sauté for 2 minutes; add the coriander, cardamom, cinnamon, and bay leaf to the pan and continue to cook, stirring occasionally, until the onion is softened and turning brown, 1 to 3 minutes more. Add the rice and cook, stirring, until the rice is well coated with oil and slightly translucent, about 3 minutes.
• Add the chicken broth. Bring to a boil and then reduce the heat to low, cover, and let simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Discard the cinnamon stick, bay leaf, and cardamom pods.
• Season to taste with salt if necessary. When ready to serve, sprinkle with the chopped pistachios.

PARTY BROWN RICE WITH PISTACHIOS AND CRANBERRIES

Steps:

• Place the rice in a large skillet and toast over a high flame for 1 minute.
• Add the 6 cups chicken stock and cardamom and bring to rolling boil.
• Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
• Set aside.
• Heat the oil in a large skillet over a high flame.
• Add the onions and brown sugar and saute for 2 minutes.
• Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
• Add the rice, pistachio nuts, cardamom, and salt, to taste.
• Cook for 30 seconds, stirring constantly.
• Remove from the heat and stir in parsley and scallions.
• Serve immediately.

RICE WITH MUSHROOMS AND PISTACHIOS

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add onions. Cook briefly, stirring, until wilted. Add mushrooms and cook, stirring, about 2 minutes.
• Add nuts and rice and stir to blend. Add broth, salt and pepper and stir. Cover and simmer exactly 17 minutes. Uncover and stir in the remaining 1 tablespoon butter.

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS

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.