Ingredients
Rice
- 1½ cups basmati brown rice
- 3¾ cups water
- 1½ teaspoon salt
- ⅓ cup currants
- Sautéed vegetables as required
Pistachio sauce
- 1 cup raw, unsalted ground pistachios
- 3 cups unsweetened soy milk
- 1¼ teaspoon salt
- Freshly-ground pepper to taste
Procedure
Pistachio sauce
- Heat milk in a saucepan, and simmer while stirring in pistachios until it thickens.
- Season with salt and pepper.
Rice
- Cook rice with water and salt added. Add currants when almost cooked.
- Serve in a mound on plates leaving a 1-inch border of rice around the edges
- Top with sautéed vegetables
- Pour over with some of the pistachio sauce.
- Garnish with chopped pistachios and currants.
- Serve the remainder of the sauce in a gravy dish and bring to the table.