K
Kathleen MacLeo
Guest
Persian Rice & Pistachio Salad
1 cup raw white Basmati rice (*see note) 2 tablespoons canola or other vegetable oil
1/2 teaspoon ground cinnamon generous pinch of ground cardamom pinch of ground black pepper
2/2 teaspoon salt 1 teaspoon freshly grated orange peel 2 cups water
3/2 cup currants, chopped raisins, dates, or dried apricots
4/2 cup coarsely chopped pistachios, toasted (**see note)
5/2 cup minced celery juice of 1 orange (about 1/3 cup)
Rinse the rice in a sieve and set aside to drain. In a saucepan on medium heat, warm 1 tablespoon of
the oil. Add the rice and saute, stirring constantly, for 3 minutes. Stir in the cinnamon, cardamom,
black pepper, salt, and grated orange peel and continue to saute for 1 minute. Stir in the water,
cover, and gently simmer for 25 to 30 minutes, until the rice is tender and the water absorbed. In a
serving bowl, mix together the hot rice and dried fruit. Allow to cool for 20 minutes. Add the
pistachios, celery, orange juice, and the remaining tablespoon of oil. Stir well. Serve at room
temperature or chill for at least 30 minutes and serve cold.
Yield: 4 to 6 servings
Variations: Add 1 tablespoon of fresh mint. If a little more tang is desired, 1 teaspoon of fresh
lemon juice will make all of the flavors sparkle.
* If you prefer, use brown Basmati rice. Just increase the cooking time to 45 minutes then let
stand for 10 minutes with the cover on. The finished salad will have a nutty flavor and a
chewier texture.
** The pistachios can be replaced by toasted chopped almonds. To toast nuts, spread them in a single
layer on an unoiled baking sheet and bake in a 350 degree F. oven for 10 to 15 minutes, stirring
once or twice, until lightly browned.
Credits From: Moosewood Restaurant Daily Special (Crown Publishing)
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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1 cup raw white Basmati rice (*see note) 2 tablespoons canola or other vegetable oil
1/2 teaspoon ground cinnamon generous pinch of ground cardamom pinch of ground black pepper
2/2 teaspoon salt 1 teaspoon freshly grated orange peel 2 cups water
3/2 cup currants, chopped raisins, dates, or dried apricots
4/2 cup coarsely chopped pistachios, toasted (**see note)
5/2 cup minced celery juice of 1 orange (about 1/3 cup)
Rinse the rice in a sieve and set aside to drain. In a saucepan on medium heat, warm 1 tablespoon of
the oil. Add the rice and saute, stirring constantly, for 3 minutes. Stir in the cinnamon, cardamom,
black pepper, salt, and grated orange peel and continue to saute for 1 minute. Stir in the water,
cover, and gently simmer for 25 to 30 minutes, until the rice is tender and the water absorbed. In a
serving bowl, mix together the hot rice and dried fruit. Allow to cool for 20 minutes. Add the
pistachios, celery, orange juice, and the remaining tablespoon of oil. Stir well. Serve at room
temperature or chill for at least 30 minutes and serve cold.
Yield: 4 to 6 servings
Variations: Add 1 tablespoon of fresh mint. If a little more tang is desired, 1 teaspoon of fresh
lemon juice will make all of the flavors sparkle.
* If you prefer, use brown Basmati rice. Just increase the cooking time to 45 minutes then let
stand for 10 minutes with the cover on. The finished salad will have a nutty flavor and a
chewier texture.
** The pistachios can be replaced by toasted chopped almonds. To toast nuts, spread them in a single
layer on an unoiled baking sheet and bake in a 350 degree F. oven for 10 to 15 minutes, stirring
once or twice, until lightly browned.
Credits From: Moosewood Restaurant Daily Special (Crown Publishing)
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/