Jewelled Pork Pistachio Pie Recipes

PORK AND PISTACHIO PATE

Steps:

• Place all ingredients except salt and pistachio nuts in bowl of food processor and process until smooth. Wrap 1 teaspoon of mixture in microwave plastic wrap. Cook at 100 percent power in a 650- to 700- watt oven for 45 seconds. Remove from oven and uncover. Taste for saltiness and add salt to mixture if desired.
• Scrape pate mixture into a bowl and stir in pistachio nuts. Transfer to a glass or ceramic loaf pan, 9 by 5 by 3 inches, that either has a nonstick surface or has been sprayed with nonstick vegetable spray. Smooth out surface with a spatula. Cover pan with microwave plastic wrap. Cook at 100 percent power for 12 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Cut a piece of cardboard to just fit the loaf pan and cover with aluminum foil. Place over pate in pan. Refrigerate with 2 or 3 heavy cans on top overnight.
• Run a thin knife around the inside edge of pan to loosen pate. Invert onto a serving plate.

JEWELED MOROCCAN PILAF WITH PISTACHIO NUTS

Steps:

• In 4-quart Dutch oven, melt butter over medium-high heat. Add onions, ras el hanout and salt; cook 3 to 4 minutes, stirring frequently, until translucent.
• Add rice; cook and stir 1 minute; add broth, raisins and apricots. Heat to boiling over high heat, stirring frequently. Cover and reduce heat to low; cook about 18 minutes or until tender but not mushy.
• Stir in pistachio nuts.