Rice With Pistachios


  • 2 tablespoons butter
  • ¼ cup finely chopped onion
  • 1 teaspoon finely chopped garlic
  • cup pistachio nuts, shelled
  • 1 cup converted rice
  • 1 ½ cups fresh or canned chicken broth
  • Salt and freshly ground pepper
  • 1 bay leaf
  • 2 sprigs fresh parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      375 calories; 16 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 16 milligrams cholesterol; 589 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Heat 1 tablespoon of the butter in a saucepan and add onion and garlic. Cook briefly, stirring, until wilted. Add nuts and rice and stir to blend.
  2. Add broth, salt and pepper, bay leaf and parsley sprigs and stir to blend. Bring to a boil. Cover and simmer for exactly 17 minutes.
  3. Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.

About 30 minutes

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