- 1 cup long-grain rice
- 2 oz pistachios, shelled and salted
- 1/4 cup dry Sherry
- 2 tbspns butter
- 1/4 cup celery, finely minced
- 1/4 cup onion, finely minced
- 1/2 tspn salt
- 1 small bay leaf
- 1 3/4 cups chicken broth
Bring to a boil; reduce flame as low as possible; cover with tight lid, and cook without stirring until rice is tender-- about 18 to 20 minutes. Do not stir while cooking.
Remove bay leaf and add pistachios, tossing lightly. Serves 4.
(Origin - "The Playboy Gourmet" by Thomas Mario, a Playboy Press Book. Recipes published in Playboy magazine, 1954 to 1972)