Broccoli-Rabe Pilaf With Pumpkin Seeds And Crispy Shallots

• 2 tablespoons kosher salt
• 2 bunches (2 pounds) broccoli rabe, well washed and tough stems removed
• 2 tablespoons pumpkin-seed oil
• Freshly ground black pepper to taste
• 10 shallots, sliced into very thin rings
• Vegetable oil for deep frying
• 1 medium yellow onion, finely chopped
• 1 tablespoon unsalted butter
• 2 cups basmati rice, rinsed and drained
• 4 cups water
• 1/2 cup toasted green pumpkin seeds

1. Fill a large kettle 2/3 full of water, add 1 tablespoon of the salt and bring to a boil.
2. Coarsely chop the broccoli rabe and add it to the water.
3. Bring the water just back to a boil, remove from the heat and immediately drain the rabe and plunge it into a large bowl filled with cold water.
4. When completely cool, drain the rabe well and toss it with the pumpkin-seed oil, 3/4 teaspoon of the salt and pepper to taste.
5. Set aside.
6. In a medium skillet, pour in vegetable oil to a depth of 1/2 inch and heat over high heat until very hot.
7. Working in two batches, fry the sliced shallots until they are very brown and crispy.
8. Drain on paper towels and set aside.
9. In a small kettle, melt the butter over medium heat and cook the onion, stirring until it is translucent.
10. Add the rice and toss to coat.
11. Add the water and remaining 2 1/4 teaspoons salt.
12. Bring to a boil, lower the heat and simmer, covered, for 10 minutes.
13. Add the rabe, toss and continue to cook for an additional 5 minutes or until the rice is tender.
14. Toss in the pumpkin seeds and serve garnished with the crispy shallots.

kosher salt, bunches, pumpkinseed oil, freshly ground black pepper, shallots, vegetable oil, yellow onion, unsalted butter, basmati rice, water, toasted green pumpkin seeds

Taken from cooking.nytimes.com/recipes/6302 (may not work)