This recipe originally appeared in a Cooking Light magazine. It makes a large number of side-dish servings, but is equally good as a main course on its own.
10 servings (side dish); 4 main course servings
2 tbsp butter
1 cup sliced shallots (I use less)
2 1/2 cups water
1 1/2 cups uncooked basmati rice
3/4 cup frozen green peas (lima beans also great)
3/4 cup golden raisins (I use cranberries)
1 1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground cardamom
1/8 tsp crushed saffron thread
1 cinnamon stick
1 bay leaf
1/2 cup chopped toasted pistachios
Melt butter in large skillet over medium high heat. Add shallots and saute 8 minutes. Remove from heat. Combine water and rice in medium saucepan over medium high heat; bring to boil. Stir in all remaining ingredients except pistachios. Cover, reduce heat, simmer 20 minutes. Stir in shallots and pistachios.
Enjoy!
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