Orange-Cinnamon Rice Pilaf |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 tablespoons (1/4 stick) butter | 3/4 cup finely chopped onion | 1-1/2 cups long-grain white rice |
| 6 tablespoons orange juice | 1 tablespoon grated orange peel | 3/4 teaspoon ground cinnamon |
| 3/4 teaspoon ground cumin | 1/2 teaspoon salt | 2-1/2 cups low-salt chicken broth |
| 1/2 cup chopped unsalted natural pistachios | ||
| 1 | Melt butter in saucepan over medium-high heat. Add onion; saute 5 minutes. Add rice, juice, peel, cinnamon, cumin, and salt. Stir 1 minute. Add broth; bring to simmer. Reduce heat to low, cover, and cook until broth is absorbed, about 18 minutes. Season with pepper; mix in nuts. |