Lemon and Herb Pilaf with Hazelnuts
This simple pilaf gets bright flavor from heaps of fresh parsley and tarragon, along with a good measure of lemon juice and zest. We liked basmati rice best because the grains retain their shape well, but jasmine rice works as well. Rinsing the rice removes excess starch and helps ensure that the grains cook up light and fluffy; rinse the in a mesh strainer until the water runs almost clear, then drain well to remove excess moisture. This recipe can be easily doubled and prepared in a Dutch oven.
tablespoons salted butter
cups basmati rice, rinsed and drained
01In a large saucepan over medium, melt the butter. Add the rice, shallots, coriander and 2 teaspoons salt. Cook, stirring occasionally, until the rice is just beginning to brown, 2 to 3 minutes. Stir in the water and bring to a boil over medium-high, then reduce to low, cover and cook until the rice is tender and has absorbed the water, 10 to 12 minutes.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial