A cup of chopped onion and two garlic cloves can be used in place of the shallots in this flavorful side dish. The hot rice wilts the arugula, which is stirred in at the end. Any kind of white rice will work in this pilaf, but we liked aromatic basmati best.
1 tablespoon olive oil
1 cup finely chopped shallots (about 5 shallots)
1 1/2 cups uncooked basmati rice
3 cups canned vegetable broth
1/3 cup dry white wine
1/8 teaspoon salt
1/4 teaspoon black pepper
4 cups trimmed arugula (about 4 ounces)
1/4 cup coarsely chopped pistachios
How to Make It
Heat olive oil in a large saucepan over medium heat. Add the shallots, and cook for 4 minutes. Stir in the rice, and sauté for 2 minutes. Add the broth, wine, salt, and pepper, and bring to a boil. Cover, reduce heat, and simmer for 20 minutes. Stir in arugula and pistachios.
This was awful. And quite expensive to make! It really lacked flavor (hubby said it was "bitter"), which was odd to me since the arugula had a wonderful flavor before adding. I tried to follow the recipe exactly (I used broth for the wine since I didn't want to open a new bottle for just 1/3 cup...and being a weeknight, wouldn't have drank the rest of the bottle), but needed to add more broth as the rice was crunchy and the liquid had run out. Agree that it needs more salt and maybe more nuts? Some red chile flakes? A store-bought package of rice pilaf would have been better...and much cheaper!
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