Orange and Pistachio Pilaf

Why serve ordinary rice when you can whip up this fragrant basmati pilaf made extra-delish with  garlic, orange zest, fresh cilantro, and crunchy pistachios?! Editor's note to new readers (and WELCOME!): When you see an asterisk* by a word, it denotes changes or suggestions I would make, do, or use.
(serves 6)

2 cups basmati rice
1 Cara Cara* orange
3 cup low sodium* chicken stock
2&1/2 T. Kerrygold* butter
1 sweet* onion, finely chopped
2 cloves garlic
1 cup organic* carrot matchsticks
1&1/2 t. Sugar in the Raw*
3 T. unsalted pistachios, chopped
3 T. chopped fresh cilantro

Put rice in sieve; rinse until water runs clear. Cut zest away from half of orange in wide strips, slice away white pith. Cut zest into fine julienne. Squeeze juice from orange; add to stock. Heat 1 T. butter in heavy pot; sauté onion until pale gold. Add garlic; cook 2 min. Add rice; stir until beginning to toast. Pour in stock; bring to a boil (rice will start to look pitted). Reduce heat to lowest setting; cover and cook 15 min. Do not stir or rice will become sticky. Check to ensure it isn't burning at bottom. Melt remaining butter in separate pot. Add carrots; sauté until tender. Remove carrots; add zest. Cook until softened, 2 min.; add sugar and stir until slightly caramelized. Stir zest, carrots, pistachios, and cilantro into rice. Serve hot or at room temp.*.

"Our positive actions toward others can show the world that we are able to live differently because of the Holy Spirit's work in us. Live so that others will want to know Jesus."

God Bless you, and with love,

Chef Deb



























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