Ingredients: |
Ingredients: 2 cups long-grain brown rice (preferably basmati)
4 cups cold water
1 teaspoon salt
1/4 cup seedless raisins or dried apricots
1 cup chopped onion
1 clove garlic, crushed
1 stick unsalted butter
3/4 teaspoons ground nutmeg
2 teaspoons ground turmeric
2/3 cups shelled pistachios, lightly toasted, plus more for garnish
Salt and freshly ground black pepper
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Directions: |
Directions:Rinse the rice thoroughly in a sieve under cool water. Place the rice in a large pot, then add the water and salt; stir. Bring to a boil, then reduce to a simmer. Once simmering, cover and cook on very low heat for 45 minutes, or until the rice is tender but not dry. Turn off the heat and let stand for about 10 minutes, covered.
Meanwhile, soak the raisins or dried apricots in boiling water for 1 minute, then drain; if using apricots, thinly slice them. In a large frying pan set over medium-low heat, saute the onions and garlic in the butter until slightly softened, then add the nutmeg and turmeric. Cook for a few minutes while stirring, then stir in the pistachios and the dried fruit. Incorporate the cooked rice, using a fork to fluff and separate their rice grains. Season with salt and pepper. Serve on a large platter with a mix of chipped and while pistachios sprinkled on top. |
Personal
Notes: |
Personal
Notes: "[Being at Miss O'Keeffe's table] was to be immersed in beauty with few distractions and an unspoken invitation to completely focus on the matter at hand. The fragrance, the presentation, the taste of the fresh food in the simple surroundings was like being surrounded by fine music without audible sound." - Carol Merrill
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