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A simple pilaf with bright flavor

Lemon and Herb Pilaf with Hazelnuts

30 minutes

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.

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