Herby Rice Pilaf with Pistachios and Almonds

Recipe by: Gordon Ramsay | from Cooking for Friends

Cookstr

Course: Side Dish, Starch

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Inexpensive

herby-rice-pilaf-with-pistachios-and-almonds

Photo by: Ditte Isager

This sweetly perfumed rice pilaf is ideal with a good curry or with baked fish.

Yield: Serves 4

INGREDIENTS

3 tablespoons olive oil
1 Spanish or mild onion, chopped
1½ cups basmati rice
1 cinnamon stick
3 star anise
Pared zest of 1 lemon and 1 orange
2¼ cups hot water
½ cup roughly chopped, toasted almonds and pistachios
Large handful of mixed fresh herbs, such as flat-leaf parsley, cilantro, mint, chervil, and chives, leaves chopped

Directions

Preheat the oven to 375°F. Cut a circle of parchment paper slightly larger than a heavy-based, stovetop-to-oven casserole. Snip a small hole in the middle of the paper to serve as a steam vent.

Heat the casserole with the oil and saute the onion until it begins to soften, 4-6 minutes. Stir in the rice, cinnamon, star anise, lemon and orange zests, and some salt and pepper. Stir well and toast the rice for a couple of minutes. Pour in the hot water and bring to a boil. Take the pot off the heat and quickly cover with the parchment paper before transferring to the oven.

Bake until the rice is tender and has absorbed most of the water, 20-25 minutes. Remove the casserole from the oven and let stand for about 5 minutes. Discard the parchment paper and fork the rice to separate the grains. Taste and adjust the seasoning, then stir through the chopped nuts and herbs.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Calories 441kcal (22%)

Calcium 43mg (4%)

Vitamin C 3mg (6%)

Vitamin A 10mcg RAE (0%)

Potassium 288mg

Magnesium 39mg

Protein 8g

Sugar 2g

Fiber 3g

Total Carbohydrate 62g