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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.
Reviews
May 19, 2024
Packs a lot of flavor!
This recipe was a big hit at a dinner party. Thank you!
May 13, 2024
Great flavors! Makes a lot!
This is un-boring rice! Lemony rice flecked with herbs (if you can find fresh tarragon, it's amazing in this dish) and the crunch of toasted hazelnuts. It's like the little black dress of rice dishes in that it goes with everything. I've served it with roasted salmon and roasted chicken, plus the recipe as written makes enough that even when serving four people there were ample leftovers. The leftovers have found their way as the base of a chicken bowl, wrapped up as part of a burrito, and turned into rice fritters.
June 7, 2022
Simple and Flavorful!
So fresh and flavorful, paired perfectly with my meal
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