RICE w/MUSHROOMS & PISTACHIOS

By BobD

Ingredients

• 2 tablespoons butter
• 1/2 cup finely chopped onions
• 1/4 pound mushrooms, diced, about 1/3 cups
• 1/3 cup shelled pistachio nuts
• 1 cup rice
• 1 1/2 cups fresh or canned chicken broth
• Salt and freshly ground pepper

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

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.