Almond and Pistachio Rice - ★Cooking Recipes★

Riacardo cookies up a delicious Lebanese meal, complete with rice, nuts, and chicken.
Directions for: Almond and Pistachio Rice

Ingredients

2 onions, coarsely chopped

30 mL (2 tablespoons) olive oil

2 clove garlic, chopped

1 sticks cinnamon

1 star anise pod

2 mL (1/2 teaspoon) ground coriander

375 mL (1 1/2 cups) converted rice

750 mL (3 cups) chicken broth

500 mL (2 cups) cooked chicken, shredded into large pieces

60 mL (1/4 cup) toasted pistachios

60 mL (1/4 cup) toasted almonds

Cilantro

Directions

1. In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.

2. Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes. Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Adjust the seasoning.

3. Serve garnished with cilantro leaves.

See more: Nuts, Middle Eastern, Rice/Grain, Main, Side, Lunch