This Lemon Pistachio Rice is so tasty! It makes a perfect side for fish or seafood because the lemon here really pops!

Platter of rice with lemon twists and pistachios garnished with fresh lemon

It only takes a couple of twist to raise ordinary, bland rice to company-worth! It is pleasantly surprising how lemony this rice actually tastes. It screams spring to me.

I served it with this Herb Crusted Salmon and Lemon Cream. The Lemon Cream Sauce makes the whole meal nicely moist. It also pairs well with other vegetables like this Oven Roasted Asparagus or these Air Fryer Green Beans With Garlic and Parsley.

A plate with Herb crusted salmon beside Lemon Pistachio rice sauced with Lemon Cream

This is such a nice combination of flavours that all complement each other I bet this will become one of your go to meals! Perfect for family or entertaining.

Chef's Tips

Rinsing the rice before cooking is the key to not having sticky clumps of rice. Don't skip this step. It only takes a couple of minutes.
To make this ahead, cook the rice and let it cool spread out on a baking sheet to keep it from clumping. When ready to serve, drizzle with broth and cover tightly with foil. Heat in a 400 degree oven about 10 minutes. Add the last pistachios and lemon zest just before serving.
Adding the pistachios after cooking the rice keeps them crunchy.

Lemon Pistachio Rice

Just enough subtle flavour from the lemon and pistachio to make this intriguing. Not your ordinary rice!

Author: Carolyn Hetke

5 from 1 vote

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Course: Sides

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Ingredients

▢ 4 tsps olive oil
▢ 2 large shallots minced
▢ 1 ½ cups long grain white rice see notes
▢ 8 Tbsps pistachios unsalted and chopped (divided 2 Tbsps and 6 Tbsps)
▢ 14 oz chicken broth
▢ ½ cup fresh lemon juice
▢ ½ teaspoon salt
▢ zest of 1 lemon strips, finely chopped

Instructions

Rinse rice in a colander with cold water until the water runs clear.
Heat oil in a large pot over medium heat. Add the shallots and saute about 3 minutes until translucent. Add the rice and 2 Tbsps of the pistachios and cook another 2 minutes. Add the broth, lemon juice and salt and bring to a boil.
Reduce heat to low and simmer about 20 minutes until the liquid is absorbed. Fluff the rice, and then stir in the remaining pistachios and lemon zest.

Notes

Notes:

Long grain rice is the preferred rice here for its texture but any white rice would work here except arborio style reserved for risotto.

Rinsing the rice before cooking is the key to not having sticky clumps of rice. Don't skip this step. It only takes a couple of minutes.

Adding the pistachios after cooking the rice keeps them crunchy.

To Make Ahead: You can cook the rice ahead and cool spread out on a baking sheet to keep it from clumping. When ready to serve, drizzle with broth and cover tightly with foil. Heat in a 400 degree oven about 10 minutes. Add the last pistachios and lemon zest just before serving.

Nutrition

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