Lemon-Pistachio Pilaf

Lemon-Pistachio Pilaf
Lemon-Pistachio Pilaf

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    teaspoons extra-virgin olive oil

  • 2

    large shallots minced

  • 1 1/2

    cups long-grain white rice

  • 8

    tablespoons chopped unsalted pistachios

  • 1

    low-salt chicken broth - (14 oz) or more if needed

  • 1/2

    cup fresh lemon juice

  • 1/2

    teaspoon salt

  • 2 1/2

    tablespoons lemon peel in 1" by 1/8" strips (yellow part only)

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. (Can be made 2 hours ahead. Spread rice out onto baking sheet; cool. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400 degree oven until heated through, about 10 minutes.) Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel. This recipe yields 8 servings.

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