Ingredients

The following ingredients have 6 Servings
  • 4 tsps olive oil
  • 2 large shallots (minced)
  • 1 1/2 cups long grain white rice
  • 8 Tbsps pistachios (unsalted and chopped (divided 2 Tbsps and 6 Tbsps))
  • 14 oz chicken broth
  • 1/2 cup fresh lemon (juice)
  • 1/2 tsp salt
  • zest of 1 lemon (strips, finely chopped)

Instruction

  • 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.
  • 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.