Lemon-Pistachio Pilaf
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
55
Sourness
45
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tsps
Extra-Virgin Olive Oil2 large
Shallot (minced)1.5 cups
White Rice (long-grain)8 tbsps
Unsalted Pistachios (chopped)1 cup
Lemon Juice (fresh)1 tsp
Salt2.5 tbsps
Lemon Peel (1x1/8-inch strips)Directions:
1
Heat oil in heavy large saucepan over medium heat
2
Add shallots and sauté 3 minutes
3
Add rice and 2 tablespoons pistachios; stir 2 minutes
4
Stir in 1 can broth, lemon juice, and salt; bring to boil
5
Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes
6
Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel
7
Season with salt and pepper
8
(Can be made 2 hours ahead
9
Spread rice out onto baking sheet; cool
10
Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400°F oven until heated through, about 10 minutes
11
) Transfer rice to bowl
12
Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel
13
Heat oil in heavy large saucepan over medium heat
14
Add shallots and sauté 3 minutes
15
Add rice and 2 tablespoons pistachios; stir 2 minutes
16
Stir in 1 can broth, lemon juice, and salt; bring to boil
17
Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes
18
Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel
19
Season with salt and pepper
20
(Can be made 2 hours ahead
21
Spread rice out onto baking sheet; cool
22
Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400°F oven until heated through, about 10 minutes
23
) Transfer rice to bowl
24
Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel