Lemon-Pistachio Pilaf

1. 1

   Heat oil in heavy large saucepan over medium heat.

2. 2

   Add shallots and saute 3 minutes.

3. 3

   Add rice and 2 tablespoons pistachios; stir 2 minutes.

4. 4

   Stir in 1 can broth, lemon juice, and salt; bring to boil.

5. 5

   Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.

6. 6

   Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel.

7. 7

   Season with salt and pepper.

8. 8

   (Can be made 2 hours ahead.

9. 9

   Spread rice out onto baking sheet; cool.

10. 10

    Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400F oven until heated through, about 10 minutes.)

11. 11

    Transfer rice to bowl.

12. 12

    Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.