Orange and Pistachio Pilaf from Food from Plenty by Diana Henry
-Put 1½ cups of basmati rice in a sieve and rinse until water runs clear.
-Cut the zest off of 1 orange avoiding/cutting off the white pith.
-Cut the zest into fine julienne.
-Squeeze the juice of the orange and set aside.
-Finely chop 1 fennel bulb.
-Heat 1 TBS of butter in a heavy saucepan over medium heat.
-Add the fennel and sauté until pale gold, about 7-10 minutes.
-Chop up 4 cloves of garlic and add to the fennel, sauté another 2 minutes.
-Add the drained rice and stir until beginning to toast.
-Pour in 3 cups of chicken or vegetable broth and the orange juice, cover and bring to a boil.
-Simmer for 15 minutes, then let sit off the heat for 10 before uncovering.
-Grate 3 carrots.
-Melt 2 TBS butter in a saucepan and sauté the carrots for 2 minutes until slightly softened.
-Stir in the orange zest and 2 tsp honey.
-Chop up ¼ cup unsalted pistachios.
-Cook until slightly caramelized and then add the pistachios and 3-4 TBS chopped cilantro or basil.
-Fork the carrot mixture into the rice and serve immediately.