Pilaf Stuffing With Dates And Pistachios

• 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

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 350u0b0 oven for 30 minutes.

basmati rice, turkey broth, salt, unsalted butter, scallions, dates, pistachio nut, ground cumin, oregano, ground cinnamon, fresh ground black pepper, parsley

Taken from www.food.com/recipe/pilaf-stuffing-with-dates-and-pistachios-372164 (may not work)