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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.
4
Servings
Tip
Don’t forget to remove the hazelnuts' papery skins after toasting but before chopping. The best way to do this is by enclosing the nuts in a kitchen towel and rubbing vigorously; don't worry if they're not completely skin-free.
30 minutes
Ingredients
-
3
tablespoons salted butter
-
1½
cups basmati rice, rinsed and drained
Directions
-
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.
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May 29, 2022
Exactly as advertised, bright, flavorful, delicious side dish
Needed to bring in a side dish for memorial day cookout festivities so figured I'd make this. Came together very quickly. While we had to wait and it cooled off to about room temp, everyone there quite liked the flavors. Would absolutely make again. Only ingredient hard(ish) to source was tarragon and hazelnuts. Had to go to Whole Foods since hazelnuts weren't in 'season' at my normal grocery stores and tarragon isn't something I'd ever seen in my normal stores before.
June 7, 2022
Simple and Flavorful!
So fresh and flavorful, paired perfectly with my meal
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