Pistachio Rice Recipe
- 2 cups water
- 1 cup basmati rice
- 3/4 teaspoon salt, divided
- 2 tablespoons dried currants or golden raisins
- 1 1/2 tablespoons chopped pistachios
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoons pistachio oil
- 1/4 teaspoon freshly ground black pepper
- Fresh flat-leaf parsley sprigs (optional)
- Bring water to a boil in a medium saucepan; add rice and 1/4 teaspoon salt. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed and rice is done. Remove from heat; fluff with a fork. Add 1/2 teaspoon salt, currants, and next 4 ingredients. Cover and let stand 5 minutes. Garnish with parsley sprigs, if desired.
