Almond and Pistachio Rice

By Tiller

Ricardo Larrivee tv program recipe

Ingredients

• 2 onions, coarsely chopped
• 2 tbsp olive oil
• 2 cloves garlic, chopped
• 1 stick of cinnamon
• 1 star anise
• 1/2 tsp ground coriander
• 1 1/2 cups converted rice
• 3 cups chicken broth
• 2 cups cooked chicken,shredded into large pieces
• 1/4 cup toasted pistachios
• 1/4 cup toasted almonds

Preparation

Step 1

1. In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.
2. Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes. Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Adjust the seasoning.
3. Serve garnished with cilantro leaves.