Pistachio Pilaf
Ingredients
A note about gluten: When a gluten-free broth is used, this recipe is gluten free.
3 tbsp.
Kowalski's Unsalted Butter
¼ cup
chopped yellow onion
½ tsp.
kosher salt, plus more for seasoning
1 cup
brown basmati rice
1 cup
water
½ cup
low-sodium chicken broth
1 tbsp.
Kowalski's Extra Virgin Olive Oil
¼ cup
chopped dried apricots
¼ cup
chopped pistachios
2 tbsp.
thinly sliced green onion
2 tbsp.
finely chopped fresh Italian parsley
1 tbsp.
lemon zest
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- In a large skillet, melt butter over medium heat.
- Add yellow onion; cook until soft (about 5 min.).
- Season with ½ tsp. salt.
- Stir in rice; cook and stir until onions become translucent (about 3 min.).
- Increase heat to medium-high. Add water and broth to the skillet; bring to a boil.
- Reduce heat to low; continue cooking, covered, until liquid is absorbed and rice is tender (15-20 min.).
- Remove skillet from heat; fluff rice with a fork and drizzle with oil.
- Add apricots to the pan; let stand, covered, for 10 min.
- Fold in apricots, pistachios, green onion, parsley and zest.
- Season to taste with salt and pepper; serve immediately.
