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November 13, 2018
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Hadassah's Pistachio Rice Pilaf

Turkish apricots are wonderful in this dish.

  • 1/4 cup currants
  • 1 cup long-grain brown rice, washed and drained
  • 2 cups water or vegetable broth
  • Kosher salt to taste
  • 1/4 cup dried apricots, cut into strips
  • 1/2 cup unsalted pistachio nuts
  • Cinnamon

Soak currants for 15 minutes in warm water. Drain and set aside.

Wash rice and drain. Toast rice by placing it in a skillet over medium heat; stirring it until dry and lightly browned. Be careful not to burn it. Place rice in a 1 1/2-quart saucepan; cover with water or broth. Bring to boil; reduce heat to low; cover with a tight-fitting lid. Simmer for 25 minutes, then take off cover; place currants, apricots and nuts on top of rice. Do not stir in.

Return lid and continue simmering 20 minutes or until rice is tender and water is absorbed. Remove from heat and let stand two minutes. Using a spatula, turn into a serving dish, being careful to keep the fruit and nuts on top. Sprinkle with cinnamon. Serves 6.

Thursday, September 05, 2002

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