Larriveeweek on my site. I made an entire meal from a Lebanese themed episode on the Food Network. Today I am offering you this delicious rice pilaf dish that paired very well with Ricardo's Falafels and Fattoush in previous posts. The simple flavours balanced very well with the rest of the meal. Ricardo's meal was more elaborate offering more dishes and serving more guests. If you would like to see the entire menu check it out here on the Food Network Canadian edition. You will have to do a little browsing but the bonus there is that you get to see plenty of other recipes from Ricardo. This post is short and sweet today as I am off to work early today. Catch you all next time :D Enjoy!!!
**Almond and Pistachio Rice**
2 onions, coarsely chopped
30 ml (2 T) olive oil
2 cloves garlic, chopped
1 stick cinnamon
1 star anise pod
2 1/2 ml (1/2 tsp) 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 (if desired)
60 ml (1/4 cup) toasted pistachios
60 ml (1/4 cup) toasted almonds
Cilantro
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In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.
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.
Serve garnished with cilantro leaves.
Serves 4 - 6
