Italians love pistachio nuts. They’re great in ice cream, cookies, cakes—and rice.
2 tablespoons butter
½ cup finely chopped onions
¼ pound mushrooms, diced (about 1⅓ cups)
⅓ cup shelled pistachio nuts
1 cup rice
1½ cups chicken broth
Salt to taste
Freshly ground pepper to taste
Heat 1 tablespoon butter in a saucepan and add the onions. Cook briefly, stirring, until wilted. Add the mushrooms and cook, stirring, about 2 minutes. Add the nuts and rice and stir to blend. Add the broth, salt and pepper, and stir. Cover and simmer exactly 17 minutes. Uncover and stir in the remaining butter. Serves four.
