Best 9 Rice With Pistachios Recipes

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Rice with pistachios is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a popular dish in many parts of the world, including the Middle East, Persia, and India. It is a simple yet flavorful dish, made with rice, pistachios, butter, and spices. The rice is cooked in a mixture of water and stock, and then the pistachios, butter, and spices are added. The dish is often garnished with fresh herbs, such as cilantro or mint. It can be served plain, or with a variety of accompaniments, such as grilled meats, vegetables, or yogurt. This article will provide you with the best recipe to cook rice with pistachios, so that you can enjoy this delicious dish in the comfort of your own home.

Let's cook with our recipes!

RICE WITH PISTACHIOS



Rice With Pistachios image

Provided by Pierre Franey

Categories     dinner, easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/4 cup finely chopped onion
1 teaspoon finely chopped garlic
2/3 cup pistachio nuts, shelled
1 cup converted rice
1 1/2 cups fresh or canned chicken broth
Salt and freshly ground pepper
1 bay leaf
2 sprigs fresh parsley

Steps:

  • 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.
  • 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.
  • Uncover rice and remove bay leaf and parsley. Stir in the remaining tablespoon of butter with a fork.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 10 grams, Carbohydrate 46 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 422 milligrams, Sugar 2 grams, TransFat 0 grams

RICE WITH PINE NUTS AND PISTACHIOS



Rice With Pine Nuts and Pistachios image

This was a favorite of Thomas Jefferson. His cook was a slave from Africa and created many delicious meals. You could say that Jefferson's cook, Hemings, cooked his way to freedom. In 1793, Jefferson signed a document that emancipated Hemings if he promised to train a new chef for Monticello! Note: you can shortcut this recipe by using fast-cooking rice and adding the browned pistachios and pine nuts in at the end. Delicious either way!

Provided by LifeIsGood

Categories     Rice

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 cup rice, uncooked
1 cup chicken stock
1 cup water
3 tablespoons butter, divided
1/2 teaspoon salt
1/2 cup pine nuts
1/4 cup pistachios, shelled and unsalted
1/4 teaspoon ground mace (optional)

Steps:

  • Rinse the rice under cold water in a colander. Drain. In a saucepan, over high heat, bring the chicken stock, water, 1 T of the butter and 1/2 t of the salt to a boil. Stir in the rice and cover tightly, simmer over very low heat for about 20 minutes, or until the rice is tender and the grains have absorbed all of the liquid.
  • In another skillet over medium heat, melt the remaining 2 T of butter. Stir in the pistachios and pine nuts and saute until they are a light golden color. It doesn't take long, make sure you don't burn them! Remove the skillet from the heat.
  • Put the cooked rice in a serving bowl and fluff it with a fork. Scrape the nuts over the rice and toss gently. Sprinkle the rice with the mace, if desired.

RICE WITH PISTACHIOS



Rice With Pistachios image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons butter
1/4 cup finely chopped onion
1 cup rice
1/4 cup shelled, skinless pistachios
1 1/2 cups water
Salt to taste if desired
Freshly ground pepper to taste
1 bay leaf

Steps:

  • Heat 1 tablespoon butter in saucepan and add onion. Cook briefly, stirring, until wilted. Add rice.
  • Add pistachios, water, salt, pepper and bay leaf. Bring to boil. Cover and simmer 17 minutes. Remove bay leaf. Add remaining 1 tablespoon butter and toss. Serve.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 10 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 4 grams, Sodium 379 milligrams, Sugar 1 gram, TransFat 0 grams

BASMATI RICE PILAF WITH APRICOTS



Basmati Rice Pilaf with Apricots image

Here's to the humble chicken breast: No more dowdy sides for you. Rice takes on exotic flare when laced with spices, dried fruits, and nuts.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/4 cup chopped dried apricots
2 wide strips lemon zest
2 cups cold water
3 tablespoons unsalted butter
1 teaspoon garam masala (an Indian spice blend)
1 medium onion, diced
1 1/4 teaspoons kosher salt
1 cup basmati rice, lightly rinsed and drained
Freshly ground black pepper
1 bay leaf
1/3 cup fresh mint leaves
1/4 cup toasted unsalted pistachios or cashews

Steps:

  • Put the apricots and lemon zest in the 2 cups of cold water. Melt the butter in a medium saucepan over medium heat, add the garam masala, and toast, stirring, until fragrant, about 1 minute. Add the onion and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
  • Stir in the rice and cook, stirring occasionally, until it begins to brown, about 4 minutes. Stir in the water along with the apricots, lemon zest, the remaining 1 teaspoon salt, and pepper to taste. Bring to a simmer. Reduce the heat to low, wrap a clean dish towel around the saucepan lid, and cover saucepan. Cook for 10 minutes, set aside for 5 minutes undisturbed, then remove lid and fluff with a fork. Mound the pilaf on a serving platter or in a shallow bowl, tear the mint over, and top with the nuts.
  • Game Plan: Toast the nuts while the rice cooks.

LEMON SCENTED RICE WITH PISTACHIOS



Lemon Scented Rice With Pistachios image

Lemons and lines are often used to flavor rice and wheat dishes in India. Here the tang of lemon is coupled with exquisitely-flavored pistachios, creating a subtle, yet flavorful dish. Dotted with plump raisins, this attractive dish makes a nice accompaniment to any entree.

Provided by morgainegeiser

Categories     Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup basmati rice (or other lond grain rice)
2 cups water (2 1/2 cups if using brown rice)
1/3 cup raisins
2 teaspoons grated fesh lemon peel
3 tablespoons coarsely chopped pistachio nuts

Steps:

  • Wash the rice (and soak, if desired) as described on package, if needed.
  • Bring water to a boil in a medium saucepan. Stir in rice, raisins, and lemon peel. When water boils again, reduce heat to medium-low, cover saucepan, and simmer 20 minutes (45 minutes for brown rice), until liquid is absorbed.
  • Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork, spoon into a serving bowl, and sprinkle with pistachios.

Nutrition Facts : Calories 239.5, Fat 4, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 47, Fiber 2.8, Sugar 8, Protein 5.2

RICE PILAF WITH PISTACHIOS AND GOLDEN RAISINS



Rice Pilaf with Pistachios and Golden Raisins image

Categories     Rice     Side     Quick & Easy     Raisin     Pistachio     Gourmet     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 9

1/4 cup finely chopped onion
1/4 teaspoon turmeric
1/8 teaspoon ground cardamom
1 1/2 teaspoons unsalted butter
1/3 cup long-grain rice
2/3 cup chicken broth
2 tablespoons pistachio nuts, toasted lightly, cooled, and chopped
2 tablespoons golden raisins, soaked in boiling water to cover for 1 minute and drained
2 tablespoons thinly sliced scallion greens

Steps:

  • In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

PERSIAN RICE WITH PISTACHIOS AND DILL



Persian Rice with Pistachios and Dill image

Categories     Herb     Nut     Rice     Side     Vegetarian     Ramadan     Pistachio     Dill     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 (side dish) servings

Number Of Ingredients 6

3 cups basmati rice (1 1/4 pound)
4 quart water
3 tablespoons salt (for water)
3/4 stick (6 tablespoons) unsalted butter
2/3 cup chopped fresh dill
1 cup coarsely chopped shelled natural pistachios (5 ounces)

Steps:

  • Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
  • Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.
  • Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
  • Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

PERSIAN RICE WITH CHOPPED PISTACHIOS



Persian Rice with Chopped Pistachios image

This wonderful recipe for Persian rice is from "The Joy of Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 12

Coarse salt
2 cups white basmati rice
1 cinnamon stick
2 whole cloves
3 black peppercorns
1/4 teaspoon cardamom seeds (from about 3 pods)
1/2 cup (1 stick) butter
1 cup thinly sliced onions
1/4 teaspoon saffron threads
2 tablespoons diced dried apricots
2 tablespoons dried sweet or sour cherries or golden raisins
1/4 cup chopped pistachios

Steps:

  • Preheat oven to 350 degrees.
  • Fill a large saucepan with 4 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns, and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender, about 10 minutes. Drain and let stand in a sieve.
  • Place a large ovenproof nonstick skillet over medium heat. Add butter and cook until melted. Remove 3 tablespoons melted butter and set aside. Add onions and saffron to skillet and cook, stirring until onions are golden, about 8 minutes. Spread onion in an even layer in skillet.
  • Season rice with salt. Spoon half of rice over onion, spreading evenly. Sprinkle with apricots and cherries. Evenly spread remaining rice over fruit, pressing down firmly to compact.
  • Drizzle reserved butter evenly over the top. Cover skillet with a double layer of parchment-lined aluminum foil, pressing down on the top and crimping the edges. Transfer to oven and bake 1 hour.
  • Let stand, covered, for 10 minutes. Uncover, and invert a large round platter over the skillet. Carefully, turn the skillet and platter over. Remove skillet, and sprinkle with chopped pistachios.

PISTACHIO PILAU RICE



Pistachio pilau rice image

This lightly spiced, vibrant side dish is the perfect accompaniment to curry

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Yield Serves 6

Number Of Ingredients 7

1 onion , sliced
1 tbsp vegetable oil
1 tsp turmeric
300g basmati rice
600ml hot vegetable stock
bunch spring onions , sliced
50g pistachio , roughly chopped

Steps:

  • Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
  • Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.

Nutrition Facts : Calories 255 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.25 milligram of sodium

Tips:

  • Use high-quality ingredients. The better the quality of your ingredients, the better your rice with pistachios will taste. Look for fresh, plump pistachios and high-quality basmati rice.
  • Toast the pistachios. Toasting the pistachios brings out their flavor and makes them more fragrant. You can do this in a skillet over medium heat for a few minutes, or in the oven at 350 degrees Fahrenheit for about 10 minutes.
  • Use a good quality olive oil. Olive oil adds a delicious flavor to the rice. Make sure to use a good quality extra virgin olive oil.
  • Don't overcook the rice. Overcooked rice is mushy and unpleasant to eat. Cook the rice according to the package directions, or until it is tender but still has a slight bite to it.
  • Add the pistachios at the end of cooking. This will prevent them from becoming overcooked and losing their flavor.
  • Garnish with fresh herbs. Fresh herbs, such as cilantro, parsley, or mint, add a pop of flavor and color to the rice.

Conclusion:

Rice with pistachios is a delicious and easy-to-make dish that is perfect for any occasion. With its nutty flavor and vibrant color, it is sure to be a hit with your family and friends. So next time you're looking for a simple but flavorful side dish, give rice with pistachios a try.

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