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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 in a mesh strainer removes excess starch and helps ensure that the grains cook up light and fluffy; rinse 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.