Lemon-Pistachio Pilaf

By á-174942

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

Details

Servings 8

Preparation

Step 1

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.