Instructions: Bring chicken broth to a boil in a large saucepan. Add rice and reduce heat. Cover and simmer over low heat for about 20 minutes until liquid is absorbed. Meanwhile, heat butter in a small skillet and brown the pistachios. Sprinkle with salt and stir. When rice is finished cooking, place in a serving bowl and toss with pistachios.

Chefs Notes: Use low fat chicken broth.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.