Rice With Pistachios Recipes

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.

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.

Steps:

• Place rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes to an hour. Drain.
• Heat water or stock to a bare simmer in a saucepan or in microwave.
• Meanwhile, heat 1 tablespoon of the oil, butter or ghee in a wide, heavy skillet or saucepan over medium heat and add onion and salt to taste. Cook, stirring, until the onion begins to soften, about 3 minutes, and add rice. Cook, stirring, until the grains of rice are separate, dry and beginning to crackle. Add hot water or stock, rose water and salt to taste and bring to a boil. Reduce heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.
• Uncover rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace lid and allow to sit for 10 minutes, undisturbed.
• Meanwhile, heat remaining tablespoon of oil, butter or ghee over medium heat in a medium frying pan or saucepan and add the nuts. Cook, stirring, until lightly toasted, and add spices and barberries or dried apricots. Continue to cook for another minute, until the spices smell fragrant, and remove from the heat. Immediately scrape over the rice.
• Pile the pilaf onto a platter or into a wide bowl and toss to incorporate the nut and spice mixture. Serve.

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.

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.

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.

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.

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.

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.