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Jefferson Rice

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Shelled pistachios are the secret ingredient in this dish.

Ingredients

  • 2 C. chicken broth
  • 1 C. uncooked long grain white rice (you may also use brown or wild rice)
  • 1/4 C. butter
  • 1/3 C. shelled pistachios
  • 1 tsp. salt

Directions

Bring chicken broth to a boil in a large saucepan. Add rice and reduce heat. Cover and simmer over low heat for about 20 minutes until liquid is absorbed. Meanwhile, heat butter in a small skillet and brown the pistachios. Sprinkle with salt and stir. When rice is finished cooking, place in a serving bowl and toss with pistachios.

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