Since records show that this perloo was a favorite of Thomas Jefferson, the dish must have been almost as popular during Colonial days in Virginia as in the rice-producing Carolinas. Both pistachios and Mediterranean pine nuts were being cultivated in Italy when Jefferson traveled there in the late eighteenth century, and given his passion for importing and growing exotic new foods in the vast Mount Vernon garden, most likely he had a few of these tree varieties that would later create such a large market in the American Southwest. (Curiously, during Jefferson’s time, pine nuts were also referred to as “Indian nuts.”) This is perloo in its simplest form, a rice side dish that goes well with virtually any meats, fowl, or creamed seafood.
Makes 4 to 6 servings
INGREDIENTS:
- 1 cup chicken broth
- 1 cup water
- 4 tablespoons (1⁄2 stick) butter
- 1 teaspoon salt
- 1 cup raw long-grain rice
- 1⁄2 cup pine nuts
- 1⁄4 cup shelled pistachio nuts
- 1⁄4 teaspoon ground nutmeg
INSTRUCTIONS:
- In a large saucepan, combine the chicken broth, water, 2 tablespoons of the butter, and salt and bring to a boil. Add the rice, stir well, reduce the heat to low, cover, and simmer till the rice has absorbed all the liquid and is tender, about 20 minutes.
- Meanwhile, melt the remaining butter in a medium skillet over moderate heat, add the nuts, and cook, stirring occasionally, till barely golden, about 10 minutes. Remove from the heat.
- Transfer the rice to a serving bowl and fluff it with a fork. Add the nuts and the nutmeg, toss till well blended, and serve immediately.
