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Pheasant Pilaff with Pistachios
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A wonderfully fragrant pilaff that complements the rich, distinctive flavour of pheasant. Pistachios add great texture, taste and plenty of colour.
This pilaff can be made in advance, covered, and kept warm in a low oven for up to 30 minutes before serving.
Always wash basmati rice before cooking to remove any excess starch, which may otherwise cause the grains to stick together.
Typical values per serving:
This recipe was first published in Mon Nov 01 00:00:00 GMT 2004.