I love this time of year when we still have enough warmth to go jacket less but the leaves are beginning to turn. We are still grilling outside, but at the same time, I am starting to crave comfort food, red wine and more aromatic spicing. This dish bridges the gap. We ate it alongside grilled pork tenderloin.
The idea came from the Grand Diplome series I wrote about a couple of months ago. It was a suggested stuffing for a Christmas dinner featuring Roast Suckling Pig. Seriously, if anyone reading this has ever prepared a roast suckling pig at home, you have to leave a comment and tell me about it. I once went to Poland for a wedding and they wheeled out a spit roasted pig at midnight with sparklers in it. That was an amazing experience in more ways then one, but still, can't imagine procuring a whole baby pig here in the 'burbs and putting it in the oven, much less setting it in the middle of the table with a lemon in it's mouth, as it appeared in the Grand Diplome.
But do try the rice.
PISTACHIO RICE
1 onion, finely chopped
3 tablespoons butter
2 cups rice
3 1/2 cups chicken stock or broth
1/2 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup shelled pistachios
1/2 cup thinly sliced green onions
salt and pepper
Heat oven to 350 degrees. In an oven proof casserole, melt butter on stove top. Add onion and cook over medium heat until soft and translucent. Add rice and stir a minute or two, until coated with butter. Add stock and spices and bring to a boil. Cover and place in oven. Bake for approximately 25 minutes, adding additonal stock during baking if the pan becomes too dry (I did not find that I needed to add any additional stock). Remove from oven and cool slightly. Add pistachios and salt and pepper to taste. Sprinkle green onions across the top for serving.
