Lemon-Herb Rice Pilaf
Basmati rice pilaf with toasted almonds, lemon, and fresh herbs.
- basmati rice, rinsed until water runs clear, drained2½ cups
- chicken stock, hot4 cups
- unsalted butter, for cooking3 tbsp
- unsalted butter, to finish1½ tbsp
- shallot, minced1
- garlic cloves, minced2
- lemon zest, zest of 1 lemon
- lemon juice, juice of 1 lemon
- toasted almonds, toasted in a dry pan until golden½ cup
- fresh parsley, chopped
- fresh dill, chopped
- fresh chives, chopped
- kosher salt1 tsp
- 1
Toast almonds in a dry pan over medium heat, shaking frequently, until golden. Set aside.
medium - 2
Rinse basmati rice in cold water until water runs clear; drain well.
- 3
Melt 3 tbsp butter in a saucepan over medium heat. Add minced shallot and soften for 2–3 minutes. Add minced garlic cloves and cook 30 seconds.
medium - 4
Add rinsed rice to the pan and toast, stirring, for 3–4 minutes until it smells nutty. Add hot chicken stock and 1 tsp kosher salt. Bring to a simmer, cover tightly, and cook on low for 15 minutes.
low - 5
Remove from heat and let rest, still covered, for 10 minutes. Fluff with a fork, then fold in lemon zest, lemon juice, 1.5 tbsp butter, toasted almonds, parsley, dill, and chives.
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