Lemon Pistachio Rice
Just enough subtle flavour from the lemon and pistachio to make this intriguing. Not your ordinary rice!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Sides
Cuisine: American
Servings: 6 servings
Calories: 100kcal
- 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
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:
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.
Calories: 100kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 207mg | Potassium: 152mg | Fiber: 1g | Sugar: 2g