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Melt 2 tablespoons of butter in a skillet over medium heat. Lower heat, add sliced onions and stir occasionally until soft and golden (about 25 minutes). Stir in allspice, cinnamon and clove and cook for 5 more minutes. Season with ½ teaspoon salt and pepper. Set aside.
Soak raisins in orange juice. If necessary, add enough water to cover.
Melt remaining butter in a large saucepan and add chopped onion. Cook, stirring occasionally until soft and transparent (not browned), approximately 5 minutes. Add rice and salt and stir to coat rice with butter. Continue stirring for 5 minutes to toast rice. Reduce heat to low if rice starts to stick to the bottom of the pan. Add 2 ½ cups water, stir and bring to a boil. Cover pan, reduce heat to low and cook for 18 – 20 minutes or until rice is cooked. Remove from the heat and let rice sit, covered, for 5 minutes.
Once the rice has rested, fluff the pilaf with a fork.
Drain raisins and discard liquid. Using a fork, fold in the raisins, onions, pistachios and orange zest. Correct seasoning and serve.
Try these other recipes with rice:
Rice with lentils and onions
Christmas’ rice
Dried apricot and pine nut rice
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