Lemon-Pistachio Pilaf

• 4 teaspoons extra-virgin olive oil
• 2 large shallots, minced
• 1 1/2 cups long-grain white rice
• 8 tablespoons chopped unsalted pistachios
• 1 14-ounce can (or more) low-salt chicken broth
• 1/2 cup fresh lemon juice
• 1/2 teaspoon salt
• 2 1/2 tablespoons 1x1/8-inch strips lemon peel

1. Heat oil in heavy large saucepan over medium heat.
2. Add shallots and saute 3 minutes.
3. Add rice and 2 tablespoons pistachios; stir 2 minutes.
4. Stir in 1 can broth, lemon juice, and salt; bring to boil.
5. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
6. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel.
7. Season with salt and pepper.
8. (Can be made 2 hours ahead.
9. Spread rice out onto baking sheet; cool.
10. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400F oven until heated through, about 10 minutes.)
11. Transfer rice to bowl.
12. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

extravirgin olive oil, shallots, longgrain white rice, pistachios, chicken broth, lemon juice, salt

Taken from www.epicurious.com/recipes/food/views/lemon-pistachio-pilaf-106647 (may not work)