Categories: Rice, Side Dish, Stuffing or Dressing

Ingredients

• 2 1/2 cups basmati rice or 2 1/2 cups texmati rice
• 5 -5 1/2 cups turkey broth or 5 -5 1/2 cups chicken broth, as needed
• 1 teaspoon salt
• 4 tablespoons unsalted butter
• 6 scallions, chopped
• 3/4 cup chopped dates
• 3/4 cup chopped toasted pistachio nut
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup chopped fresh parsley

Directions

1. In a large saucepan, bring the rice, 5 cups broth, and salt to a boil over high heat.

2. Decrease heat to low and cover; simmer until the rice is tender and the liquid is absorbed, about 15 minutes.

3. Remove pan from heat and let stand for 5 minutes; transfer to a big bowl.

4. In a skillet, melt butter over medium heat; add in scallions; cook/stir until softened, 2-3 minutes.

5. Add in dates, pistachios, cumin, oregano, and pepper; stir until very fragrant, about 30 seconds.

6. Stir the scallion mixture and parsley into the rice; season with more salt, if needed.

7. Transfer to greased casserole; cover with foil and bake in preheated 350° oven for 30 minutes.

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