Servings: six to eight.
The flavors of this pilaf are wonderful with curries and with full-flavored fish like salmon.
Add 2-1/2 cups water, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, and let the pilaf sit, still covered, for 5 minutes.
Once the pilaf has rested, remove the lid and fluff the rice with a fork. Strain the cherries and discard the orange juice. Using the fork, gently fold in the cherries, caramelized onions, pistachios, and orange zest. Taste for seasoning and adjust as needed.
Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.
So delicious. You could toss it with some left over rotisserie chicken and that would be a very tasty meal. Also great with pork tenderloin.
This was delicious. I made it mostly as written. Used basmati rice and substituted almonds since they were in the cupboard. Will definitely make this again and again.
Wow, so delicious! I prepared the caramelized onions in advance of my dinner party and let sit in the pan until I finished the dish with the rest of the dinner. Pre-measured everything else and had it all ready to go so it was super easy to finish. I made as indicated but substituted dried cranberries with great results, also used Jasmine rice as that is what I had on hand. I found the shelled raw pistachios in the bulk isle at the store and toasted and chopped them earlier in the day.This recipe is a winner!
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