Gold Rice with Chicken and Pistachio

Dorothy Parks

Wonderful rice and chicken, pistachios add a nice touch. Garnish plate
with crisp romaine lettuce, topped with chopped tomatoes and black
olives, sprinkled with salt and pepper and splashed with a little
balsamic vinegar.

Makes: 4-6 servings
Time: 40 min (10 min prep, 30 min cooking)

2 teaspoons oil
1 lb boneless skinless chicken breasts, cutin strips
1/2 cup chopped onions
1 cup uncooked long-grain white rice
1/2 cup shredded carrots
1/4 cup golden raisins
1 teaspoon curry powder -- or as much as you like
1 teaspoon coriander
1/4 teaspoon salt
1 (14 1/2-ounce ) can ready-to-serve chicken broth
1/2 cup water
1/4 cup shelled pistachio nuts -- or slivered almonds, toasted

Heat oil in a large no stick fry pan over medium high heat until hot.
Add chicken strips and onion, cook 5 minutes or until chicken is browned
and onion is tender, stirring often.
Add all remaining ingredients except nuts. Mix well.
Bring to boil and reduce heat to medium low, cover and cook 15-20
minutes or until chicken is no longer pink, rice is tender and liquid is
absorbed. Just before serving, sprinkle nuts over top.


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