Rice Pilaf with Cardamom and Pistachios
34 people added this to their Recipe Box
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 304 |
| pro | 6 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 53 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 387 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit C | 3 |
| folate | 5 |
Ingredients
- 2 tbsp vegetable oil
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 stick cinnamon
- 8 cardamom pods
- 1 tsp salt
- 2 cups basmati rice
- 1/4 cup currants, or raisins
- 1/4 cup toasted shelled pistachios, coarsely chopped
Preparation
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.
- Keywords : Rice; Sides; Pistachios; Indian; Vegetarian; Vegan;
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