Ingredients:
1 cup uncooked rice
1 3/4 cups chicken stock, plus
2 tablespoons chicken stock
3/4 teaspoon salt
3 tablespoons unsalted butter
1/2 cup unsalted pistachios
1/2 cup pine nuts
1/4 teaspoon mace
Directions:
Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan.
Reduce heat to medium-low and cover.
Set timer for 18 minutes.
Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown.
After rice is cooked, set it aside with the lid on for 10 minutes.
Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
Servings: 4-6
Time preparation: 2 min.
Time total: 20 min.