Persian Rice & Pistachio Salad
 
1 cup  raw white basmati rice (*see note)
2 Tbsp  canola or other vegetable oil
1/2 tsp  ground cinnamon
  generous pinch of ground cardamom
pinch  of ground black pepper
1/2 tsp  salt
1 tsp  freshly grated orange peel
2 cup  water
1/2 cup  currants, chopped raisins, dates, or dried apricots
1/2 cup  coarsely chopped pistachios, toasted (**see note)
1/2 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) 
 
-- 
(ID: 8619) Mirror: rec.food.recipes: Sun, Feb 29, 2004


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