To give this rice dish added richness, stir in the juices from a roasted chicken.Plus: More Vegetable Recipes and Tips

Melissa Rubel Jacobson
August 2012

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Recipe Summary

active:
15 mins
total:
1 hr 15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Serve With

Roasted poultry, such as chicken, duck or quail.

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