Pistachio Rice Pilaf in Sherry (1954)

• 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

Melt butter in heavy saucepan.  Add celery, onion, and bay leaf, and saute until onion is tender, not brown.  Add chicken broth, sherry, rice and salt. Stir well.

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)