2 teaspoons olive oil 1 shallot, minced 1 cup long grained rice 2 cups gf chicken broth 1/8 cup fresh lemon juice 1/2 teaspoon salt 4 Tablespoons pistachio nuts, chopped 1 Tablespoon lemon zest Salt and pepper
Heat oil in a medium heavy saucepan. Add shallots and saute for 2 minutes. Add rice and cook until rice begins to turn opaque. Add broth, lemon juice and salt. Bring to a boil; cover, then reduce heat to the lowest setting. Cook for 25 minutes. Fluff with fork and add pistachios and lemon zest. Season to taste with salt and pepper and serve.