Cranberry Pistachio Pilaf
8 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 319319 cal |
| pro | 7 g7g pro |
| total fat | 5 g5g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 60 g60g carb |
| fibre | 2 g2g fibre |
| chol | 8 mg8mg chol |
| sodium | 246 mg246mg sodium |
| potassium | 127 mg127mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 55 iron |
| vit A | 44 vit A |
| vit C | 33 vit C |
| folate | 55 folate |
Ingredients
- 1 tbsp butter 1 tbsp butter
- 1 shallot , minced1 shallot, minced
- 1 pinch salt 1 pinch salt
- 1 pinch pepper 1 pinch pepper
- 1-1/2 cups basmati rice 1-1/2 cups basmati rice
- 1-1/2 cups sodium-reduced chicken broth 1-1/2 cups sodium-reduced chicken broth
- 1-1/2 cups water 1-1/2 cups water
- 2 tbsp chopped toasted pistachio nuts 2 tbsp chopped toasted pistachio nuts
- 2 tbsp chopped dried cranberries 2 tbsp chopped dried cranberries
- 2 tbsp minced fresh parsley 2 tbsp minced fresh parsley
Preparation
In saucepan, melt butter over medium heat. Add shallot, salt and pepper; cook until softened, about 1 minute.
Stir in basmati rice, chicken broth and water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand, covered, for 5 minutes.
Stir in pistachios, cranberries and parsley.
Stir in basmati rice, chicken broth and water; bring to boil. Reduce heat, cover and simmer until rice is tender and no liquid remains, about 15 minutes. Let stand, covered, for 5 minutes.
Stir in pistachios, cranberries and parsley.
Source : Canadian Living Magazine: December 2009
- Keywords : Sides; Rice; Cranberries; Simmer; Pistachios; 400 calories;
Related content
-
Wilted Arugula and Lemon Risotto
Arugula, also known as rocket, is an iron-rich leafy green with a sharp, peppery flavour. The...
-
Roast Chicken and Rice Gratin with Apples
You don't need a weekend or a special occasion for a lovely roast chicken dinner. This meal is...
-
-
