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Rice Pilaf with Arugula and Pistachios

Randy Mayor
Yield 5 servings (serving size: 1 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 331
  • caloriesfromfat 23 %
  • fat 8.4 g
  • satfat 1 g
  • monofat 5.1 g
  • polyfat 1.1 g
  • protein 7.2 g
  • carbohydrate 54.8 g
  • fiber 2.4 g
  • cholesterol 0.0 mg
  • iron 3.9 mg
  • sodium 672 mg
  • calcium 78 mg

How to Make It

  1. 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.