Lemon Rice Pilaf with Dill and Pistachios
20 minutes for the most flavorful side dish. Lemon rice pilaf is cooked with orzo and toasted pine nuts, pistachios and loads of fresh herbs.
Servings: 4 servings
- 2 tbsp ghee
- 2 tbsp olive oil
- 1 small shallot finely chopped
- 1/2 cup pine nuts
- 1/4 cup pistachios
- 2 garlic cloves chopped finely
- 3/4 cup basmati rice
- 1/4 cup orzo
- 1 lemon zested and juiced
- 2 cups vegetable or chicken stock
- Small bunch of fresh dill roughly chopped
- Small bunch of fresh parsley roughly chopped
In a medium sized pot, melt the ghee and olive oil together and add chopped shallots. Saute for 2-3 minutes until the shallots begin to soften.
Add the pine nuts and pistachios and saute for another 2 minutes, tossing the nuts around the olive oil so they toast evenly.
Add in the garlic and cook for another minute, tossing everything together.
Add in the basmati rice and orzo and saute everything together so the rice and orzo get coated with all of the other flavors. Add in the lemon zest and lemon juice and give it another stir.
Pour in 2 cups of stock, give everything a good stir once more and bring to a gentle boil, then reduce to a simmer. Place a lid on the pot and cook for 15 minutes or until all the liquid as absorbed and the rice and orzo is tender.
Once done, turn off heat and let cool for a few minutes. Then add chopped herbs and fluff with a fork, gently stiring the herbs in the rice and serve.
Substitute slivered almonds instead of pistachios or pine nuts.
For a vegan option, omit ghee and use just olive oil.
Substitute other fresh herbs such as mint and basil.
Calories: 466kcal | Carbohydrates: 45g | Protein: 8g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 19mg | Sodium: 475mg | Potassium: 298mg | Fiber: 3g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 16mg | Calcium: 30mg | Iron: 2mg