MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Ms. Bede's Colorful Pistachio Pilaf
Categories: Pasta, Poultry, Wine, Nuts
Yield: 4 servings
16 tb Butter
3 c Long-grain white rice
2 c Vermicelli noodles
4 c Chicken broth
2 c Champagne
1 ts Salt
1/4 c Pomegranate arils
1/2 c Pistachios; shelled, roasted
- salted
Melt butter in large saucepan.
Add dry rice and noodles to pan and sauté, stirring
constantly, until rice is golden brown and makes a
popping sound, approx. 7-10 minutes.
In a separate pot bring chicken broth and champagne to a
boil. Slowly pour over rice mixture.
Add salt, dried cranberries, and pistachios.
Bring mixture to a boil, reduce heat to low, cover and
simmer 25-30 minutes until all liquid is absorbed.
Serve warm.
Pamela Nisevich Bede, M.S., R.D.
RECIPE FROM:
https://www.livestrong.com
Uncle Dirty Dave's Archives
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... I'm sorry but I can't get on this whole "eating eggs almost raw" trend
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