Buttered Spring Pilaf

SERVES: 6

Use the below as a template and then switch things up as you see fit–almonds or pecans could sub in for pistachios, any frozen spring veg for edamame, brown rice for white etc. This is your new go-to pilaf recipe–make it yours!!!!

Active Time: 50 Mins

Total Time: 50 mins

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Produce

  • 1 large bunch scallions
  • 1 bunch cilantro
  • 6 garlic cloves
  • 2 limes

Pantry

  • 1½ tablespoons whole coriander seed
  • Kosher salt, freshly ground black pepper
  • ½ cup broken angel hair or orzo (1½ ounces)
  • 1¼ cups long-grain white rice
  • ½ cup roasted salted pistachios

Dairy

  • 8 tablespoons unsalted butter

Frozen

  • 2 cups fresh or frozen edamame, peas, lima beans, or chopped green beans

1. Do some prep:

  • Cut 1 large bunch scallions in half, separating the greenest parts from the lighter green/white parts. Thinly slice the scallions, reserving the dark green scallions for serving (place them in a bowl and set aside,)
  • Thinly slice the stems of 1 bunch of cilantro. Coarsely chop the leaves–add the chopped leaves to the bowl of scallion greens.
  • Peel and finely chop 6 garlic cloves.
  • Using a mortar and pestle or a small plastic baggy, smash 1½ tablespoons of whole coriander seed to crack them into bits.
  • Working in small handfuls at a time, break the angel hair pasta into 1” pieces. You will need only ½ cup once broken, so it’ll require a small handful of pasta. Reserve the rest for another use!
  • Rinse 1¼ cups long grain white rice through a fine mesh strainer, until the water runs clear. Shake off the excess water.

2. Cook the aromatics and start the pilaf:

  • Set a medium pot with a tight-fitting lid over medium heat. Add 1 tablespoon of butter and swirl to melt. Once melted, add the scallion whites, garlic, and cilantro stems and a big pinch salt. Cook, stirring over medium, until the garlic and scallions are fragrant and soft but not browned, 4 minutes (turn down the heat if it’s going too quickly.
  • Scoot all of the aromatics to the edge of the pot (to remove them from the heat), and add another tablespoon of butter to the center of the pot. Add the broken noodles and coriander seed and cook, stirring in the center of the pot, until the noodles are several shades darker and nicely toasted, 2-3 minutes.
  • Stir in the rice and 2 cups of water. Season with a big pinch of salt and bring to a simmer. As soon as it comes to a simmer, cover with a tight-fitting lid, reduce the heat to very low, and set a timer for 14 minutes.

3. Add the edamame and finish:

  • While the rice cooks, peel the zest of 1 limes in large strips using a vegetable peeler. Slice the zest into thin strips, and then finely chop it (as fine as poss!)
  • Finely chop ½ cup of pistachios
  • When the timer goes off, add 2 cups frozen edamame (or peas or beans) to the pot and stir to incorporate. Immediately return the lid and continue to cook for 2 minutes longer. After 2 minutes, keep covered and let steam,off heat, for 10 minutes longer without removing the lid.
  • After 10 minutes, add the remaining 4 tablespoons of butter, and use a fork to fluff the rice and help melt and incorporate the butter.
  • Stir in the reserved scallions, cilantro, lime zest and chopped pistachios. Season to taste with salt and pepper. Serve warm. To reheat, either nuke in microwave orrrrr make the most of your leftovers the next day by throwing the rice in a non-stick skillet and letting it crisp up over medium heat until nicely browned and crunchy. This is the best thing you can do to this dish. 

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