• 2 cups rice
  • 3 tablespoons butter
  • 1/4 cup pignolia nuts
  • 1/4 cup blanched pistachio nuts, unsalted
  • 1 to 2 teaspoons mace
  • Directions

    Cook the rice in boiling salted water for 12 minutes. Drain and rinse in cold water. Drain thoroughly. Melt butter in heavy frying pan over low heat; add pignolia nuts and lightly shake pan until nuts are the color of popcorn kernel. Add rice. Add pistachio nuts sprinkle with me to taste. Cook over low heat until rice is heated.

    Serves 6 to 8

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