Herby Rice Pilaf with Pistachios and Almonds

1. 1

   Preheat the oven to 375F.

2. 2

   Cut a circle of parchment paper slightly larger than a heavy-based, stovetop-to-oven casserole.

3. 3

   Snip a small hole in the middle of the paper to serve as a steam vent.

4. 4

   Heat the casserole with the oil and saute the onion until it begins to soften, 4-6 minutes.

5. 5

   Stir in the rice, cinnamon, star anise, lemon and orange zests, and some salt and pepper.

6. 6

   Stir well and toast the rice for a couple of minutes.

7. 7

   Pour in the hot water and bring to a boil.

8. 8

   Take the pot off the heat and quickly cover with the parchment paper before transferring to the oven.

9. 9

   Bake until the rice is tender and has absorbed most of the water, 20-25 minutes.

10. 10

    Remove the casserole from the oven and let stand for about 5 minutes.

11. 11

    Discard the parchment paper and fork the rice to separate the grains.

12. 12

    Taste and adjust the seasoning, then stir through the chopped nuts and herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.