Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 350°. In a medium saucepan, combine the rice with the water and bring to a simmer. Cover and cook over low heat for 50 minutes. Add the dates, cover and remove from the heat. Let and let stand for 10 minutes.

Step 2    

Meanwhile, spread the almonds and hazelnuts in a pie plate and toast in the oven for about 8 minutes, until light golden and fragrant. Let the nuts cool, then coarsely chop them with the pistachios.

Step 3    

Gently fold the chopped nuts, butter, parsley, mint, lemon juice and lemon zest into the rice. Season with salt and pepper and serve.

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