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1 tablespoon margarine
1/2 cup finely chopped onions
1/4 pound mushrooms, sliced
1/2 cup pistachio nuts, shelled
1 cup rice
1 1/2 cups chicken stock
Salt and pepper to taste

Saute onion in margarine (we used butter) until translucent. Add mushrooms and cook 2 minutes. Add nuts and rice, stir, add broth and seasonings and bring to a boil. Cover and simmer for 17 minutes. Serves 4.

Ruth Gelman, "A Table Before Me"

Thursday, March 14, 2002