Rice Pilaf, Dried Cherries, and Pistachios
Rice pilaf, dried cherries, and pistachios come together in a superb medley of flavors and texture. A brilliant combination that makes a perfect quick weeknight side or an elegant dish when you're entertaining guests. The nuts and dried fruit are endlessly customizable, too.
Ingredients
- 1/4 cup unsalted raw pistachios
- 2 tablespoons olive oil
- 3 scallions, white and light green parts only, thinly sliced
- 1 1/2 cups long grain rice
- 1/4 cup unsweetened dried pitted cherries
- 3 cups hot water, vegetable broth, homemade chicken stock or canned chicken broth
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley leaves
Instructions
- Heat a small skillet over medium-low heat. Add the pistachios and toss gently for 2 to 3 minutes, or until they begin to brown lightly. Remove to a small bowl.
- In a medium saucepan, heat the oil over medium heat. Sauté the scallions for 2 minutes, or until softened.
- Raise the heat to high. Sauté the rice for about 3 minutes, or until well coated and lightly browned. Add the cherries and stir to combine. Reduce the heat to medium, add the hot water, stir with a fork, and bring to a boil. Cover and reduce the heat to low.
- Simmer the rice for about 20 minutes, or until all liquid has been absorbed and the rice is tender. Season with salt and pepper and add the parsley and pistachios. Taste and adjust the seasonings. Serve immediately.
Notes
Can I make rice pilaf ahead of time?
For advance preparation, make the rice pilaf 2 hours ahead and keep it at room temperature. Reheat it carefully in the top of a double boiler over medium heat for 10 minutes.Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 65g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 653mg | Fiber: 3g | Sugar: 5g