In a small heavy saucepan cook the onion with the turmeric and the cardamom in 1 tablespoon of the butter over moderately low heat, stirring, until the onion is softened. Add the rice and cook it, stirring, until it is coated with the butter. Add the broth, bring the liquid to a boil, covered, and simmer the mixture for 17 minutes, or until the liquid is absorbed and the rice is tender. Stir in the pistachios, the raisins, the scallion greens, the remaining 1/2 tablespoon butter, and salt and pepper to taste. Serves 2. Gourmet February 1990
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|Serving Size: 1 Serving (280g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 318 (54%)|
|Amt Per Serving||% DV|
|Total Fat 35.3g||47 %|
|Saturated Fat 22g||110 %|
|Monounsaturated Fat 9.1g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.6mg||28 %|
|Sodium 631mg||22 %|
|Potassium 161.9mg||4 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 59.9g|
|Protein 6.6g||9 %|
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Calories per serving: 589
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