Monday, October 18, 2010

Fruited Rice Pilaf

Same old green beans on your Thanksgiving table, Try some new sides this year.

Fruited Rice Pilaf

3 tablespoons butter
1 onion, chopped
1 teaspoon turmeric
1 3/4 cups long grain rice
3 2/3 cups chicken stock ( or veggie)
2/3 cups dried apricots, chopped
2/3 cups pistachio nuts, coarsely chopped
1/2 teaspoon salt
1/4 teaspoon white pepper

In a 10" deep dutch oven, melt the butter and cook onion until tender. Stir in the rice and turmeric and cook for 2 minutes, with 19 charcoals on the bottom. Add the stock, salt and pepper. Bring to a boil, cover and move 6 of the charcoals from the bottom ,to the top, and cook 20 to 25 minutes, or until rice is tender and all stock has been absorbed. Stir in apricots, and pistachios. Cover and remove all heat. let stand for 10 to 15 minutes and serve.

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