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Randy Mayor Photo by: Randy Mayor

Rice Pilaf with Arugula and Pistachios

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.

Cooking Light APRIL 2000

  • Yield: 5 servings (serving size: 1 cup)

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 331
  • Calories from fat: 23%
  • Fat: 8.4g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 7.2g
  • Carbohydrate: 54.8g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 3.9mg
  • Sodium: 672mg
  • Calcium: 78mg
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Rice Pilaf with Arugula and Pistachios recipe

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