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Pistachio Pilaf
Author
Tawnie Graham of Kroll's Korner
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.