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My husband has an aversion to any canned fruit. Period. So he was not going to be my tester for this recipe! I sent it for Shabbos to a friend who had just had a baby, and this was her text on Motzaei Shabbos: “Your food was beyond delicious! And plentiful and gourmet! You have a lucky family:) Thank you so much!!” Then I knew I could share it with you, too.
1 cup chicken soup
1/2 cup orange juice
1/2 cup water
2 tablespoons lemon juice
1 cup long grain white rice
1/2 cup Gefen Pineapple Tidbits
2 stalks celery, chopped
1 cube Gefen Frozen Garlic
1/3 cup pistachios
Bring chicken soup, orange juice, and lemon juice to a boil in a medium saucepan.
Add rice.
Cover and simmer on low for approximately 20 minutes or until rice looks ready.
Add dried cranberries, pineapple, celery, and garlic. Stir well. Immediately cover pot and cook for an additional five minutes.
Garnish with pistachios right before serving.
Photography: Daniel Lailah Styling: Amit Farber
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What type of pistachios? Hi are the pistachios supposed to be raw or roasted? Salted or unsalted? Thanks.