Friday, June 22, 2012

Pistachio lemon pilaf

Here is another pilaf I tried out.  Again, I thought it was great, but I had planned it thinking that my younger 2 would like it because they like rice and neither of them were enthused by it.  For some reason the youngest has decided he only  likes white rice.  (Sorry, but I rarely make white rice.)  This rice was brown rice, but looked yellow again - different seasonings than last week but same effect.
While I didn't like this as much as the rice from last week, I did still like it a lot.  It was a great pilaf.  I thought it should have had a bit more lemon flavor and actually sqeezed the juice of the lemon into the rice when it finished.  Still didn't taste like a rice that had lemon in the title.  I would definitely use a second lemon if making this again.  (That is if you want the rice to taste like pistachio lemon rice.)
My inspiration for this recipe came from my book 366 delicious ways to cook rice, beans, and grains.
She seems to use mostly white rice in that book though, so I always change it to brown rice and again she called for shallots - not going to happen when I already have 8 sweet onions on my counter.  :)


  • 1 1/2 cups brown basmati rice
  • 1 Tablespoon extra virgin olive oil
  • 1/2 large sweet onion, diced (3/4 -1 cup)
  • 2 cloves garlic, minced
  • 3 cups chicken stock
  • 1 lemon (zest and juice) -I'd use 2 next time
  • 1/8 teaspoon ground turmeric
  • 1/2 cup shelled roasted pistachio nuts, finely chopped
  • 2 Tablespoons chopped cilantro
  • freshly ground pepper to taste
  1. Rinse rice.  Heat oil in a saucepan over medium-high heat.  Add onion and garlica and saute until softened.  (3 minutes) Add rice and saute until rice appears a bit toasted and has absorbed some oil. (4-5 minutes)  
  2. Stir in chicken brown, lemon zest and turmeric.  Cover and bring to a boil.  Reduce the heat and simmer until liquid has been absorbed and rice is tender (about 45 minutes)
  3. Stir in pistachios, cilantro, pepper, and lemon juice.  Dry pot lid.  Place a kitchen towel over saucepan and replace lid.  Let rest for 5 minutes before serving. (I liked this step.  It seemed to help the rice absorb the last bit of liquid.)

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