Lemon Pistachio Rice
Servings Prep Time
6servings 15minutes
Cook Time
Servings Prep Time
6servings 15minutes
Cook Time
  • 4tsps olive oil
  • 2large shallotsminced
  • 1 1/2cups long grain white rice
  • 8Tbsps pistachiosunsalted and chopped (divided 2 Tbsps and 6 Tbsps)
  • 14oz chicken broth
  • 1/2cup fresh lemonjuice
  • 1/2tsp salt
  • zest of 1 lemonstrips, finely chopped
  1. Rinse rice in a colander with cold water until the water runs clear.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes
Nutrition Facts
Lemon Pistachio Rice
Amount Per Serving
Calories 100 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 207mg 9%
Potassium 152mg 4%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 3g 6%
Vitamin A 3%
Vitamin C 17%
Calcium 1%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.