Ingredients and Weight:
- Pistachios (shelled): 1 cup
- Pink Peppercorns: 2 tbsp
- Currant Bark: 3 tbsp
- Extra Virgin Olive Oil: 4 tbsp
- Salt: to taste
- Fresh herbs (e.g., basil or rosemary): 1 handful
- Chicken or vegetable stock: 1 cup
- Brown Rice or Quinoa: 1 cup, cooked
Preparation Time:
- Preparation: 20 minutes
- Cooking: 30 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 350°F.
- In a food processor, grind the pistachios into a coarse paste.
- In a saucepan, heat the olive oil and add the pink peppercorns, currant bark, and ground pistachios. Saute for 2-3 minutes.
- Add the chicken or vegetable stock and bring to a boil. Reduce heat and let it simmer for 10 minutes.
- Stir in the cooked brown rice or quinoa and fresh herbs. Season with salt to taste.
- Transfer to an oven-safe dish and bake for 15-20 minutes, until the top is slightly crispy and the flavors are well-combined.
- Serve hot with a sprinkle of fresh ground pistachios and fresh herbs on top.
Nutritional Information:
(Based on average values; may vary depending on specific ingredients used)
- Calories: 450 kcal
- Fat: 28g
- Carbohydrates: 40g
- Protein: 18g
- Fiber: 6g
Dish Characteristics:
- Unique flavor combination of pistachio, pink peppercorn, and currant bark.
- Hearty and flavorful, suitable for American taste.
- Great as a main dish or side dish.
User Comments:
- "This dish was unique and flavorful. The combination of pistachios and pink peppercorn was particularly interesting."
- "The dish was well-balanced and the texture of the pistachio paste was smooth and creamy."
- "I loved the addition of currant bark, it added a slight tangy flavor that was perfect with the rich pistachio."
Special Precautions and Tips:
- Be sure to use fresh ingredients for best results.
- Adjust the seasoning according to your taste.
- For a vegetarian version, use vegetable stock and ensure all ingredients are vegetarian-friendly.
