Rice Pilaf with Dried Cherries and Toasted Pistachios
Rice Pilaf with Dried Cherries and Toasted Pistachios is a gluten free, dairy free, and lacto ovo vegetarian recipe with 4 servings. This side dish has 377 calories, 8g of protein, and 11g of fat per serving. For $1.24 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe is liked by 29 foodies and cooks. Head to the store and pick up cherries, chicken broth, unsalted pistachios, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Leites Culinaria. Overall, this recipe earns a pretty good spoonacular score of 72%. If you like this recipe, you might also like recipes such as Mixed Rice Pilaf With Dried Cherries, Apricots And Cinnamon, Wild Rice With Dried Cherries & Toasted Pecans, and Quinoa with Dried Cherries and Pistachios.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup unsweetened dried pitted cherries
3 cups hot water or vegetable or chicken broth
2 tablespoons finely chopped fresh parsley
1 1/2 cups long grain rice
2 tablespoons olive oil
Salt and freshly ground black pepper
3 scallions, white and light green parts only, thinly sliced
1/4 cup unsalted raw pistachios
Equipment:
frying pan
bowl
sauce pan
Cooking instruction summary:
1. Heat a small skillet over medium-low heat. Add the pistachios and toss gently for 2 to 3 minutes, or until they begin to brown lightly. Remove to a small bowl.2. In a medium saucepan, heat the oil over medium heat. Saute the scallions for 2 minutes, or until softened.3. Raise the heat to high. Saute the rice for about 3 minutes, or until well coated and lightly browned. Add the cherries and stir to combine. Reduce the heat to medium, add the hot water, stir with a fork, and bring to a boil. Cover and reduce the heat to low.4. Simmer the rice for about 20 minutes, or until all liquid has been absorbed and the rice is tender. Season with salt and pepper and add the parsley and pistachios. Taste and adjust the seasonings. Serve immediately.
Step by step:
1. Heat a small skillet over medium-low heat.
2. Add the pistachios and toss gently for 2 to 3 minutes, or until they begin to brown lightly.
3. Remove to a small bowl.
4. In a medium saucepan, heat the oil over medium heat.
5. Saute the scallions for 2 minutes, or until softened.
6. Raise the heat to high.
7. Saute the rice for about 3 minutes, or until well coated and lightly browned.
8. Add the cherries and stir to combine. Reduce the heat to medium, add the hot water, stir with a fork, and bring to a boil. Cover and reduce the heat to low.
9. Simmer the rice for about 20 minutes, or until all liquid has been absorbed and the rice is tender. Season with salt and pepper and add the parsley and pistachios. Taste and adjust the seasonings.
10. Serve immediately.
Nutrition Information:
covered percent of daily need
