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Pistachio Pilaf with Cranberries

Sides  |  Published on Sep 27, 2016  |  Last modified on Aug 20, 2019

This pistachio pilaf has a perfect flavor combination with the slight sweetness from the dried cranberries and a nice crunch from the pistachios. Krollskorner.com

This pistachio pilaf has a perfect flavor combination with the slight sweetness from the dried cranberries and a nice crunch from the pistachios. You’ll be coming back for seconds with this recipe!

Disclosure: I was not compensated for writing this post.  

 
Like most of you know by now, I am doing an Instagram Takeover this week for the Old Town Clovis Pistachio Party happening this Saturday, Sept. 30th! So far I have posted my Fall Pistachio Pumpkin Soup  and 10-Minute Pistachio Pesto. And today I am showcasing this easy, yet flavorful pistachio pilaf! You would think I would be pistachio-ed out by now…but I’m not! It is such a versatile nut you can really incorporate it into your diet in so many ways besides just snacking on them!

This pistachio pilaf has a perfect flavor combination with the slight sweetness from the dried cranberries and a nice crunch from the pistachios. Krollskorner.com

Did you know you can obtain about as much dietary fiber from a serving of pistachios (49 nuts) as from a 1/2 cup cooked serving of broccoli? Fiber is in more forms than just fruits and veggies. Many people I talk to have a hard time packing snacks to take to work with them throughout the day…I seem to always recommend dried fruit + nuts for the fiber & protein content to keep you full and satisfied for longer periods of time. B-I-N-G-O! 

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Try out this pistachio pilaf for one of your holiday meals coming up! What are some ways you like to include pistachios in your diet?

 

Pistachio Pilaf

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Author: Tawnie Kroll

Ingredients

  • 1 cup basmati rice
  • 1/3 cup unsalted pistachios chopped
  • 1 3/4 cup low-sodium chicken broth
  • 1/2 white onion diced
  • 1 shallot diced
  • 2 Tbsp. unsalted butter
  • 2 cloves garlic minced
  • 1/2 cup dried cranberries
  • 1/4 tsp. coriander
  • 1/4 tsp. cardamom
  • pinch of turmeric
  • salt and pepper to taste
  • Parsley for garnish

Instructions

  • In a medium frying pan, sauté butter, onion, shallots, and garlic together for 3-5 minutes. Add in chicken broth & seasonings and bring to a boil. Add in rice, give it a quick stir and then cover and cook for 20 minutes.
  • Turn in the pistachios and cranberries. Taste and adjust seasonings if needed. Garnish with parsley.
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