RICE WITH PISTACHIOS
Provided by Pierre Franey
Categories dinner, easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- 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.
- 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.
- Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.
Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 422 milligrams, Sugar 2 grams, TransFat 0 grams
RICE WITH PINE NUTS AND PISTACHIOS
This was a favorite of Thomas Jefferson. His cook was a slave from Africa and created many delicious meals. You could say that Jefferson's cook, Hemings, cooked his way to freedom. In 1793, Jefferson signed a document that emancipated Hemings if he promised to train a new chef for Monticello! Note: you can shortcut this recipe by using fast-cooking rice and adding the browned pistachios and pine nuts in at the end. Delicious either way!
Provided by LifeIsGood
Categories Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the rice under cold water in a colander. Drain. In a saucepan, over high heat, bring the chicken stock, water, 1 T of the butter and 1/2 t of the salt to a boil. Stir in the rice and cover tightly, simmer over very low heat for about 20 minutes, or until the rice is tender and the grains have absorbed all of the liquid.
- In another skillet over medium heat, melt the remaining 2 T of butter. Stir in the pistachios and pine nuts and saute until they are a light golden color. It doesn't take long, make sure you don't burn them! Remove the skillet from the heat.
- Put the cooked rice in a serving bowl and fluff it with a fork. Scrape the nuts over the rice and toss gently. Sprinkle the rice with the mace, if desired.
RICE WITH MUSHROOMS AND PISTACHIOS
Provided by Pierre Franey
Categories side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the butter in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes.
- Add the nuts and rice and stir to blend. Add the broth, salt and pepper and stir. Cover and simmer exactly 17 minutes.
- Uncover and stir in the remaining butter.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 323 milligrams, Sugar 2 grams, TransFat 0 grams
PARTY BROWN RICE WITH PISTACHIOS AND CRANBERRIES
Flavorful,Robust and Good for You! Vegans can use water or Vegetable Stock recipe #54127 instead of chicken broth. This recipe is for a crowd s but can be easily cut in half.
Provided by Rita1652
Categories Brown Rice
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 380.4, Fat 13.3, SaturatedFat 2.1, Sodium 652.5, Carbohydrate 54.3, Fiber 4.7, Sugar 4, Protein 12.1
RICE WITH MUSHROOMS AND PISTACHIOS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 11 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 3 grams, TransFat 0 grams
PISTACHIO PILAU RICE
This lightly spiced, vibrant side dish is the perfect accompaniment to curry
Provided by Good Food team
Categories Dinner, Side dish
Time 25m
Yield Serves 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 255 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.25 milligram of sodium
LEMON SCENTED RICE WITH PISTACHIOS
Lemons and lines are often used to flavor rice and wheat dishes in India. Here the tang of lemon is coupled with exquisitely-flavored pistachios, creating a subtle, yet flavorful dish. Dotted with plump raisins, this attractive dish makes a nice accompaniment to any entree.
Provided by morgainegeiser
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the rice (and soak, if desired) as described on package, if needed.
- Bring water to a boil in a medium saucepan. Stir in rice, raisins, and lemon peel. When water boils again, reduce heat to medium-low, cover saucepan, and simmer 20 minutes (45 minutes for brown rice), until liquid is absorbed.
- Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork, spoon into a serving bowl, and sprinkle with pistachios.
Nutrition Facts : Calories 239.5, Fat 4, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 47, Fiber 2.8, Sugar 8, Protein 5.2
SPROUTED WILD RICE WITH PISTACHIOS AND SPRING VEGETABLES
Provided by Sarah Britton
Categories Rice Kid-Friendly Dinner Lunch Pistachio Chickpea Pea Carrot Chive Dill Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 13
Steps:
- 1. Rinse the rice well, put it in a glass jar or bowl, and cover with fresh, pure water. Let soak on the countertop overnight.
- 2. In the morning, drain and rinse the rice; then cover it again with fresh water and put the jar in the fridge. Drain and rinse the rice at least twice per day for 2 to 3 days, until it has "bloomed"-some or all of the grains will have split open, and it should be tender enough to eat. Drain and rinse the sprouted rice and put it in a large bowl.
- 3. Whisk the olive oil, mustard, lemon zest and juice, and maple syrup together in a small bowl, adding a few pinches of sea salt. Pour half of the dressing over the rice and fold to coat. Stir the peas, chickpeas, carrots, and herbs into the rice.
- 4. In a dry skillet over medium heat, toast the pistachios until golden and fragrant, about 5 minutes (be careful not to burn them!). Add the toasted nuts to the salad. Pour the remaining dressing over and fold to combine.
- Serve.
APRICOT AND PISTACHIO BAKED RICE
Steps:
- Preheat oven to 350°F.
- Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
- Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
- Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
- Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.
INDIAN SWEET SAFFRON RICE WITH RAISINS AND PISTACHIOS
A Vedic recipe (meetha kesari bhat) adapted from the cookbook The Best of Lord Krishna's Cuisine by Yamuna Devi. Although not considered Vedic, I add onion to the rice. Very sweet dish meant to be served to soothe the palate when eating more fiery Indian dishes. The sweetener jaggery or gur can be found in many Asian markets.
Provided by COOKGIRl
Categories Rice
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Bring water to boil in saucepan. Place the saffron threads in a small bowl and add 2 1/2 tablespoons of the boiling water and soak the threads for 10 to 15 minutes.
- In the meantime, add the basmati rice, cinnamon stick, cloves and salt to the saucepan of boiling water. Cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat and let sit with cover on for 5 minutes.
- Optional: In small pan, lightly saute onion in oil and set aside.
- Next combine the saffron water (strain the water through a small sieve to remove threads), sweetener and cardamom seeds in a small saucepan. Place over medium heat and stir until the sweetener is dissolved. Lower heat and simmer 1 minute. Pour the syrup over the rice (and stir in onions if using) then re-cover pan.
- Heat the ghee or oil in small pan over medium-low heat until warm but not smoking. Fry the nuts and raisins until nuts are golden brown and the raisins swell. Stir the raisins, nuts and oil into the hot cooked rice and gently fluff with fork. Remove cinnamon stick and cloves. Spoon rice onto a serving platter and garnish with toasted nuts if desired.
Nutrition Facts : Calories 390.6, Fat 13.7, SaturatedFat 5.1, Cholesterol 16.4, Sodium 190, Carbohydrate 64.3, Fiber 6.2, Sugar 18, Protein 6.9
RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS
Categories Rice Side Quick & Easy Raisin Pistachio Gourmet Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 9
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.
PERSIAN RICE WITH PISTACHIOS AND DILL
Categories Herb Nut Rice Side Vegetarian Ramadan Pistachio Dill Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 (side dish) servings
Number Of Ingredients 6
Steps:
- Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
- Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.
- Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
- Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.
RICE WITH PISTACHIOS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon butter in saucepan and add onion. Cook briefly, stirring, until wilted. Add rice.
- 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.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams
POLOW (PERSIAN RICE WITH PISTACHIOS AND DILL)
Provided by Lynne Gigliotti
Categories Rice Side Vegetarian Ramadan Dinner Pistachio Healthy Persian New Year Dill Boil Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.
- In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.
- In pot over moderately high heat, combine 4 quarts cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.
- In small bowl, stir together 1/4 cup warm water and saffron until dissolved.
- Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1 tablespoon saffron water (reserve remaining saffron water).
- In cleaned pot over moderately low heat, melt butter. Add rice-yogurt mixture, smoothing into flat layer. Top with 1/2 of remaining rice. Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely. Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid. Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.
- Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.
- Spoon loose rice onto platter without disturbing bottom crust. Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust. Using spatula or wooden spoon, lift crust and transfer atop rice.
More about "rice with pistachios food"
PISTACHIO RICE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 186 per servingServings 6
50 RICE DISHES : FOOD NETWORK | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
RICE WITH SPINACH AND PISTACHIOS RECIPE - DELISH
From delish.com
ITALIAN RICE WITH MUSHROOMS & PISTACHIOS - COOK AFTER ME
From cookafterme.com
SAFFRON RICE WITH PISTACHIOS
From prevention.com
42 TASTY PISTACHIO RECIPES - TASTE OF HOME
From tasteofhome.com
RICE WITH PISTACHIOS - DINING AND COOKING
From diningandcooking.com
RICE AND VEGETABLES WITH PISTACHIOS, DRIED APRICOTS, ALMONDS ...
From davidrobertsfood.com
EASY PISTACHIO JEWELED RICE | AMERICAN PISTACHIO GROWERS
From americanpistachios.org
PISTACHIO RICE CRISPY TREATS
From thespiffycookie.com
RICE WITH PISTACHIOS AND POMEGRANATE RECIPE
From hola.com
BASMATI RICE WITH PISTACHIOS - JAMIE GELLER
From jamiegeller.com
RICE PILAF WITH NUTS AND DRIED FRUIT | RECIPETIN EATS
From recipetineats.com
RECIPE: RICE WITH PISTACHIOS AND NECTARINE - FIGMENTS OF A DUTCHESS
From figmentsofadutchess.com
WILD RICE RECIPE WITH PISTACHIOS AND CHERRIES
From garnishwithlemon.com
BASMATI RICE PILAF WITH PISTACHIOS - RECIPE - FINECOOKING
From finecooking.com
PISTACHIO PILAU RICE RECIPE - FOOD NEWS
From foodnewsnews.com
WILD RICE WITH DRIED APRICOTS & PISTACHIOS RECIPE - EATINGWELL
From eatingwell.com
HERBY RICE SALAD WITH CHICKPEAS AND PISTACHIOS RECIPE - REAL SIMPLE
From realsimple.com
RICE PISTACHIO STUFFING RECIPE BY HOLIDAY.COOKING.EXPERT | IFOOD.TV
From ifood.tv
SPICY RICE WITH PISTACHIOS - RECIPES 2022
From eng.foodsmotion.com
JEWELED RICE WITH DRIED FRUITS AND PISTACHIOS - THAT SUSAN WILLIAMS
From thatsusanwilliams.com
PISTACHIO TURMERIC RICE POWER BOWL | AMERICAN PISTACHIO GROWERS
From americanpistachios.org
SAFFRON RICE PILAF WITH PISTACHIOS & POMEGRANATE - EATINGWELL
From eatingwell.com
RECIPE FOR RICE PISTACHIO WITH IRANIAN SAFFRON
From rowhanisaffron.com
LIME AND DILL RICE WITH PISTACHIOS FROM VIBRANT INDIA + GIVEAWAY
From golubkakitchen.com
RICE WITH PISTACHIOS RECIPE - FOOD NEWS
From foodnewsnews.com
BROWN RICE WITH FETA, PISTACHIOS, AND MINT RECIPE | MYRECIPES
From myrecipes.com
COCONUT RICE WITH MANGOES AND PISTACHIOS RECIPE | MYRECIPES
From myrecipes.com
RICE PILAF WITH CARDAMOM AND PISTACHIOS | CANADIAN LIVING
From canadianliving.com
RICE PILAF WITH PISTACHIOS AND PRUNES RECIPE - FOOD & WINE
From foodandwine.com
RICE PUDDING WITH PISTACHIOS RECIPE | EATINGWELL
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love