Rating: 1 stars
1 Ratings
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  • 1 star values: 1

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.

Recipe by Cooking Light April 2000

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Credit: Randy Mayor

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

Ingredient Checklist

Directions

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  • 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.

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Nutrition Facts

331 calories; calories from fat 23%; fat 8.4g; saturated fat 1g; mono fat 5.1g; poly fat 1.1g; protein 7.2g; carbohydrates 54.8g; fiber 2.4g; iron 3.9mg; sodium 672mg; calcium 78mg.
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