- 1 tablespoon [15 g] butter
- 1 tablespoon [15 mL] olive oil
- 1 onin, finely chopped
- 1 clove garlic, finely chopped
- 1 3/4 cups [440 mL] long grain basmati rice
- 1 pinch cinnamon
- 1 pinch clove
- 3 cups [750 mL] beef or vegetable broth
- 1/2 cup [125 mL], level measure, raisins
- 1/2 cup [125 mL] pistachio nuts
- Salt and pepper, to taste
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- Into a casserole, heat together butter and olive oil over low heat.
- Soften together, but do not color, chopped onion and garlic into melted fat for approximately 10 minutes.
- Slowly stir in basmati rice and cook for 1 minute more.
- Mix in cinnamon and clove.
- Pour beef or vegetable broth into casserole; brng to a boil over medium heat.
- Cover and leave to simmer slowly for approximately 15 to 20 minutes, until rice is tender and has absorbed all the broth.
- Salt and pepper rice before mixing in raisins and pistacho nuts.
- Remove from heat and serve rice immediately, into a warm serving bowl.
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