Rice salad with pistachios and mint

What you need:

1 glass basmati rice

1 glass pistachios unsalted

dried apricots - a handful

2 tbsp. vegetable oil

1 orange peel - orange

1 orange juice - orange

the fresh mint leaves - a handful

0,5 tsp. cinnamon ground

2 cardamom powder - a pinch

black pepper powder - a pinch

0,5 tsp. salt

Wash rice and dry. Pistachios clean the shell, pour on a baking sheet and place in a preheated 180 пїЅC oven for 10 minutes; after 5 minutes stir. Ready pistachios to cool, coarsely chop.

Orange zest grind. A large pan put on medium fire, heat in her half of the butter, put the rice and fry it, stirring constantly, 3 minutes Add the cinnamon, cardamom, black pepper, salt and zest, stir and cook for 1 minutes

Then pour 2 cups of cold water, bring it to a boil, reduce heat to low, cover with a lid. Cook until the rice has absorbed almost all the water (the water should be quite a bit at the bottom of the pan, about 20 minutes

Add the coarsely chopped dried apricots, remove from heat and leave covered for 20 minutes, Cooled rice and mix in a large bowl with pistachios, orange juice and remaining oil.

Let stand 5 minutes, add the mint, stir again and serve.

Bon appetit!