Lemon-Pistachio Pilaf

Recipe Ingredients

4 teaspoons	20ml	Extra-virgin olive oil
2 teaspoons	10ml	Shallots - minced (large)
1 1/2 cups	240g / 8.5oz	Long-grain white rice
8 tablespoons	120ml	Chopped unsalted pistachios
1		Low-salt chicken broth - (14 oz) - or more if needed
1/2 cup	118ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Salt
2 1/2 tablespoons	37ml	Lemon peel in 1" by 1/8" strips
		= (yellow part only)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat oil in heavy large saucepan over medium heat. Add shallots and saute 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.

Source:
Bon Appetit, June 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.