Pistachio, Golden Raisin, Cardamom-Scented Pilaf

1. 1

   In a heavy, medium sized saucepan, heat butter over low. When it begins to melt, add onion, spices and salt. Cook, stirring frequently, until onion is translucent and soft, about 5 minutes.

2. 2

   Add rice and cook, stirring vigorously, until the rice is coated in the butter and spices and smells toasted, about 1 minute.

3. 3

   Add the broth, bring to boil, reduce to simmer and cover. Cook for about 15 to 20 minutes, until most of the liquid is absorbed. Add the raisins and pistachios, stir, cover and cook until all of the liquid is absorbed, 3 to 5 minutes.

* Per serving · 4 servings · Values may vary.

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