Gold Rice With Chicken And Pistachio Recipes

Steps:

• Fry the onion in the oil in a large frying pan or saucepan until softened. Stir in the turmeric, then the rice, and keep stirring until the grains are golden.
• Pour in the hot stock, bring to the boil, then reduce the heat, cover and cook for 15 mins until the rice is tender. Remove from the heat and stir through the spring onions, pistachios and some seasoning before serving hot, or allowing to cool.

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Lightly coat a baking sheet with cooking spray.
• Mix together pistachios and bread crumbs in a shallow bowl. In a separate bowl, stir together Dijon mustard, olive oil, honey, salt and pepper until smooth. Dip chicken into Dijon mixture to coat, then coat with bread crumbs. Place onto prepared baking sheet.
• Place into preheated oven and turn the oven down to 375 degrees F (190 degrees C). Bake until the chicken is no longer pink and the pistachio coating is golden brown, about 20 minutes.

Steps:

• Heat 1 tablespoon of the butter in a saucepan and add onions. Cook briefly, stirring, until wilted. Add mushrooms and cook, stirring, about 2 minutes.
• Add nuts and rice and stir to blend. Add broth, salt and pepper and stir. Cover and simmer exactly 17 minutes. Uncover and stir in the remaining 1 tablespoon butter.

Steps:

• Rinse rice in several changes of cold water in a large bowl until water runs clear. Drain in a large sieve.
• Bring water and salt to a boil in a 6-quart heavy pot and parboil rice, uncovered, 5 minutes. Drain in large sieve.
• Melt butter in bottom of cleaned pot and spoon rice over it, alternating with sprinklings of dill and pistachios and mounding loosely, ending with rice. Make 5 or 6 holes in rice to bottom of pot with round handle of a wooden spoon, then cover pot with a kitchen towel and a heavy lid. Fold edges of towel up over lid (to keep towel from burning) and cook rice, undisturbed, over moderately low heat until tender and a crust forms on bottom, 30 to 35 minutes.
• Spoon loose rice onto a platter and dip bottom of pan in a large bowl of cold water 30 seconds to loosen tah-dig (the rice crust on the bottom). Remove tah-dig with a large spoon and serve in a separate bowl or over loose rice.

Steps:

• In a saute pan heat the butter over medium heat. Add the rice and saute for about 3-4 minutes, stirring constantly, until the grains begin to turn golden.
• Stir in the salt, pepper, garlic, orange peel, cinnamon and curry powder. Saute another minute, stirring until the mixture starts to smell fragrant. Now add the water, cover the pan, turn down the heat to a simmer.
• Cook the rice for 25 minutes. Remove the pan from the heat and stir in the pistachios and golden raisins/sultanas. Remove the orange peels before serving or warn everyone not to eat them.

Steps:

• In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste.

Steps:

• Preheat oven to 350 degrees.
• In a small mixing bowl combine the lemon juice, pistachios and honey and mix together.
• Season the chicken breast with salt and pepper. Sear the chicken in a saute pan over the medium heat until golden brown on both sides.
• Add the lemon honey pistachio mixture onto the tops of the chicken. Place in the oven and cook for 15 minutes.
• In a heavy bottom pot with a lid, melt the butter over medium low heat. Add the onions and orzo and cook until golden brown, or until the orzo smells nutty.
• Add the rice and stir to coat with onions and orzo, add the stock, orange zest, saffron, dried apricots, raisins and season with salt.
• Bring the rice mixture to a boil. Stir once and cover with the lid. Bake in the oven for 15 minutes.
• Remove from the oven and rest on the stove top for 10 minutes with the lid on. Add the chopped scallions and fluff into the rice using a fork.
• To serve, spoon the apricot rice onto a plate and top with the lemon honey pistachio chicken.