Rice Pilaf with Cardamom and Pistachios

Author: Canadian Living

  • Portion size 6 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 stick cinnamon
  • 8 cardamom pods
  • 1 teaspoon salt
  • 2 cups basmati rice
  • 1/4 cup currant or raisins
  • 1/4 cup toasted shelled pistachio coarsely chopped

Method

In saucepan, heat oil over medium heat; cook onion, garlic, cinnamon stick, cardamom pods and salt, stirring often, for 5 minutes or until onion is softened.

Add rice; cook, stirring, for 2 to 3 minutes or until opaque. Stir in 4 cups (1 L) water and currants; bring to boil. Reduce heat to medium-low; cover and simmer for 15 to 20 minutes or until liquid is absorbed. Discard cinnamon and cardamom. Fluff with fork. Serve sprinkled with pistachios.

Nutritional facts <b>Per Serving:</b> about

  • Sodium 387 mg
  • Protein 6 g
  • Calories 304.0
  • Total fat 7 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 53 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Rice Pilaf with Cardamom and Pistachios

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