Thursday, May 21, 2009

Pistachio Rice

Make this easy side dish and pair with grilled tofu or tempeh to round out the meal. Pistachio oil can be hard to find - I had to buy mine from the Indian grocer on 1st Ave near my apartment - but do make an effort to find it since it lends a distinctive taste to the rice.

Bring 2 cups of water to a boil in a saucepan; add 1 cup uncooked basmati rice and 1/4 tsp. salt. Cover, reduce heat, and simmer for 18 minutes.

Fluff with a fork, then stir in 2 tablespoons currants (substitute golden raisins, if you prefer), 1 and 1/2 tablespoons chopped pistachios, 1 tablespoon chopped parsley, 2 tablespoons pistachio oil, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover and let stand for 5 minutes.

1/2 a cup is 190 calories. Garnish with more fresh parsley sprigs if you like.

basmati rice $1.73
currants $2.99
pistachio oil $12.25
parsley $1.69

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance