MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moroccan Chicken w/Pistachios, Apricots, Roses & Marigold
Categories: Poultry, Rice, Nuts, Flowers
Yield: 6 Servings

1 lb Long grain rice (450 g)
2 tb Oil
3 Scallions
1 lg Onion; fine chopped
2 oz Dried apricots; chopped
- (50 g)
2 oz Pistachios; shelled (50 g)
2 oz Pine nuts (50 g)
1 ts (to 2 ts) Cinnamon; ground
3 lb Chicken; (1.4 kg) skinned,
- boned & cut in strips
Sea salt & black pepper
1 ts Rose water
1 ts Rose petals; heaped, highly
- scented
1 ts Marigold petals; heaped *

* Make certain you use a pot marigold (Calendula) rather
than an African marigold (Tagetes)

Cook the rice in boiling, salted water for 15-20 minutes,
or until just tender; it should still be a little chewy.

Heat 1 tb oil in a frying pan, put in the onions and fry
quickly for 2 minutes.

Add the apricots, pistachios, pine kernels, sprinkling
them with cinnamon as they cook. Using a slotted spoon,
remove the mixture from the pan and stir into the rice.
Cover and keep warm.

Heat the remaining oil, put in the chicken strips and
fry quickly, sprinkling with a little more cinnamon. Do
not over cook the chicken, which should be tender and
juicy. Mix the cooked chicken into the rice, season if
necessary and spread the mixture in a wide shallow dish.
Sprinkle with rose water and decorate with the rose and
marigold petals.

Serve at once.

Serves 6

From: http://www.recipesource.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ms. Bede's Colorful Pistachio Pilaf
Categories: Pasta, Poultry, Wine, Nuts
Yield: 4 servings

16 tb Butter
3 c Long-grain white rice
2 c Vermicelli noodles
4 c Chicken broth
2 c Champagne
1 ts Salt
1/4 c Pomegranate arils
1/2 c Pistachios; shelled, roasted
- salted

Melt butter in large saucepan.

Add dry rice and noodles to pan and sauté, stirring
constantly, until rice is golden brown and makes a
popping sound, approx. 7-10 minutes.

In a separate pot bring chicken broth and champagne to a
boil. Slowly pour over rice mixture.

Add salt, dried cranberries, and pistachios.

Bring mixture to a boil, reduce heat to low, cover and
simmer 25-30 minutes until all liquid is absorbed.

Serve warm.

Pamela Nisevich Bede, M.S., R.D.

RECIPE FROM: https://www.livestrong.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pistachio-Crusted Salmon w/Lemon Cream Sauce
Categories: Seafood, Nuts, Citrus, Dairy, Chilies
Yield: 4 servings

4 (6 0a ea) salmon fillets;
- 1" thick,
1 ts Sea salt
1/2 ts Coarsely ground pepper
1/4 c Mayonnaise
1/2 c Finely chopped pistachios

MMMMM---------------------------SAUCE--------------------------------
1 Shallot; chopped
1 tb Olive oil
1 c Heavy whipping cream
2 ts Grated lemon zest
1/4 ts Sea salt
1/8 ts Cayenne pepper

Place fillets on a greased baking sheet; sprinkle with
salt and pepper. Spread with mayonnaise and sprinkle
with pistachios.

Bake @ 375-|F/190-|C for 15-20 minutes or until fish
flakes easily with a fork.

Meanwhile, in a small saucepan, cook and stir shallot in
oil over medium-high heat until tender. Add cream, lemon
zest, salt and cayenne; bring to a boil. Reduce heat;
simmer, uncovered, for 5-7 minutes or until thickened,
stirring occasionally. Serve with salmon.

Ann Baker, Texarkana, Texas

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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