|Almond and Pistachio Rice|
**Almond and Pistachio Rice**
30 ml (2 tablespoons) olive oil
2 cloves garlic, chopped
1 stick cinnamon
1 star anise pod
2 1/2 ml (1/2 teaspoon) ground coriander
375 ml (1 1/2 cups) converted rice
750 ml (3 cups) chicken broth
500 ml (2 cups) cooked chicken, shredded into large pieces (if desired)
60 ml (1/4 cup) toasted pistachios
60 ml (1/4 cup) toasted almonds
In a large skillet over medium heat, brown the onions in the oil. Season with salt and pepper.
Add the garlic, spices and rice. Continue cooking for 1 minute, stirring to coat the rice with the oil. Add the broth and bring to a boil. Cover, reduce the heat and simmer gently for about 25 minutes. Add the chicken, pistachios and almonds. Continue cooking until the chicken is heated through. Adjust the seasoning.
Serve garnished with cilantro leaves.
Serves 4 - 6
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