Spring Rice Pilaf with Pistachio Pesto
This springy dish combines rice pilaf with a nutty pistachio pesto made with the addition of spinach and herbs. I top the rice with sliced sugar snap peas and garnish with torn pieces of creamy burrata cheese.
Servings 4
Calories 614kcal
Ingredients
- 2 tablespoons unsalted butter
- 2 medium shallots, diced
- 1 cup long-grain white rice
- 2 cups chicken stock
- 1 cup shelled english peas, frozen or fresh
- Kosher salt as needed
- 1 cup baby spinach
- 1 cup fresh basil leaves
- ½ cup flat leaf parsley
- ½ cup raw shelled Pistachios
- 1 clove garlic, smashed
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly grated Pecorino Romano cheese
- 1 cup sugar snap peas, sliced on the bias
- 2 medium radish, shaved
- 8 ounces burrata, torn into pieces
Instructions
- Heat a medium heavy-bottomed pot over medium-low heat, add the butter and allow to melt. Add shallots and sauté until tender, about 4 minutes. Add rice and stir briefly until grains are coated with the butter, cooking until the rice is a pale golden color, about 2 minutes.
- Stir in the chicken broth and shelled peas then bring the mixture to a boil over medium heat. Cover, lower the heat to medium low, then cook the rice until all the liquid has been absorbed, about 15 minutes. Remove from heat and fluff the rice pilaf with a fork and season with salt.
- Bring a medium pot of water to a boil over medium-high heat. Add the spinach, basil and parsley. Cook until wilted but the leaves are still bright green, about 1 minute. Remove the greens with tongs and place in a bowl filled with ice water.
- Remove and squeeze to drain excess water. Add to a blender or food processor fitted with the blade attachment. Then add the pistachios, garlic, lemon juice and oil.
- Puree until smooth then season with salt. Add in the Pecorino Romano, pulsing to combine.
- Add ½ cup (133g) of the pistachio pesto to the rice and continue to fluff until evenly combined.
- Divide the rice among serving plates. Top with the sliced snap peas, radish and burrata. Serve immediately.
Video
Notes
Finely chop any larger mix-ins like snap peas or herbs to a similar size as the rice grains if you have picky eaters—this ensures every bite is balanced and evenly coated with the pistachio pesto instead of clumping in certain areas.
Nutrition
Calories: 614kcal | Carbohydrates: 31g | Protein: 23g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 264mg | Potassium: 600mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2862IU | Vitamin C: 48mg | Calcium: 447mg | Iron: 3mg
