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Salt and Caramel Ice CrEam Recipe
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<blockquote data-quote="Rescued One" data-source="post: 74518810" data-attributes="member: 445539"><p>That sounds good! I'll share this hard-to-find recipe with you:</p><p></p><p><span style="font-size: 22px">Pistachio Rice Salad</span></p><p><span style="font-size: 22px"></span></p><p><span style="font-size: 22px">1 1/4 cups long grain rice</span></p><p><span style="font-size: 22px">1/2 cup shelled pistachio nuts, or 1 cup unshelled nuts</span></p><p><span style="font-size: 22px">1/2 cup currants, or raisins</span></p><p><span style="font-size: 22px"></span></p><p><span style="font-size: 22px">For vinaigrette dressing:</span></p><p><span style="font-size: 22px">6 tablespoons oil</span></p><p><span style="font-size: 22px">2 tables vinegar</span></p><p><span style="font-size: 22px">1/4 teaspoon ground cinnamon</span></p><p><span style="font-size: 22px">Salt and pepper </span></p><p><span style="font-size: 22px"></span></p><p><span style="font-size: 22px">Cook rice in plenty of boiling salted water for 10-12 minutes or until just tender, drain and rinse it thoroughly with hot water. Drain again, then turn onto a large flat platter and leave to dry. </span></p><p><span style="font-size: 22px"></span></p><p><span style="font-size: 22px">Make vinaigrette dressing by whisking all the ingredients with salt and pepper to taste, until combined. Mix rice, pistachios, and currants and moisten with the dressing, adding more salt and pepper if needed. </span></p><p><span style="font-size: 22px"></span></p><p><span style="font-size: 22px">(To shell pistachios, insert the pointed end of a half shell into the open end of a nut; twist half shell.)</span></p><p><span style="font-size: 22px"></span></p><p><span style="font-size: 22px">Grand Diplome, Vol. 1, p. 95</span></p></blockquote><p></p>
[QUOTE="Rescued One, post: 74518810, member: 445539"] That sounds good! I'll share this hard-to-find recipe with you: [SIZE=6]Pistachio Rice Salad 1 1/4 cups long grain rice 1/2 cup shelled pistachio nuts, or 1 cup unshelled nuts 1/2 cup currants, or raisins For vinaigrette dressing: 6 tablespoons oil 2 tables vinegar 1/4 teaspoon ground cinnamon Salt and pepper Cook rice in plenty of boiling salted water for 10-12 minutes or until just tender, drain and rinse it thoroughly with hot water. Drain again, then turn onto a large flat platter and leave to dry. Make vinaigrette dressing by whisking all the ingredients with salt and pepper to taste, until combined. Mix rice, pistachios, and currants and moisten with the dressing, adding more salt and pepper if needed. (To shell pistachios, insert the pointed end of a half shell into the open end of a nut; twist half shell.) Grand Diplome, Vol. 1, p. 95[/SIZE] [/QUOTE]
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