Lemon and Herb Pilaf with Hazelnuts
- Makes4 servings
- Cook Time30 minutes
- 4
This simple pilaf gets bright flavor from heaps of fresh parsley and tarragon, along with a good measure of lemon juice and zest. We liked basmati rice best because the grains retain their shape well, but jasmine rice works as well. Rinsing the rice in a mesh strainer removes excess starch and helps ensure that the grains cook up light and fluffy; rinse until the water runs almost clear, then drain well to remove excess moisture. This recipe can be easily doubled and prepared in a Dutch oven.
Don’t forget to remove the hazelnuts' papery skins after toasting but before chopping. The best way to do this is by enclosing the nuts in a kitchen towel and rubbing vigorously; don't worry if they're not completely skin-free.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.