JEWELED MOROCCAN PILAF WITH PISTACHIO NUTS

Jeweled Moroccan Pilaf with Pistachio Nuts image

Say goodbye to boring rice! This dish packs a flavorful punch with broth, sweet-tart fruit, warming spice and salty pistachio nuts.

Provided by Betty Crocker Kitchens

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon butter
1 cup diced onions
2 teaspoons ras el hanout (Moroccan seasoning blend)
3/4 teaspoon salt
1 cup uncooked basmati rice, rinsed
2 cups Progresso™ vegetable broth (from 32-oz carton)
1/2 cup golden raisins
1/2 cup chopped apricots
1/2 cup roasted salted pistachio nuts, chopped

Steps:

In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
Add rice; cook and stir 1 minute; add broth, raisins and apricots. Heat to boiling over high heat, stirring frequently. Cover and reduce heat to low; cook about 18 minutes or until tender but not mushy.
Stir in pistachio nuts.

Nutrition Facts : Calories 370, Carbohydrate 63 g, Cholesterol 10 mg, Fat 2, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 16 g, TransFat 0 g