Crispy Green Rice Pilaf

This year the groundhog did not see its shadow. Meteorologists predicted that we would have a hot spring. I point these things out to explain my resentment at what has been seemingly endless days of rain and cold. I was mislead! We were all mislead!

Finally, last weekend the clouds lifted (literally and figuratively) and I was able to plant in my garden and contemplate those dishes filled with spring produce and all things green.

This recipe is a celebration of green. There are multiple layers of herbs, snap peas, regular peas, and even pistachios- the green of the nut world. What interested me the most about this dish was the different layers of texture, which made it anything but the usual bland rice dish. The rice is toasted with a slight chew. The inclusion of raisins provide a soft sweet note throughout and the snap peas and nuts add incredible crunch. This pilaf is exactly what I needed to snap out of the never-ending season of winter braises and stews.

A few notes- the rice needs to be cold before it can be toasted. The best plan is to cook your rice the day before (or a few days in advance) and leave it in the fridge until you are ready.

This dish calls for white miso, a Japanese fermented soy product. It can be a little difficult to find, but it adds a wonderful umami note to many dishes and I implore you to add it to your pantry staples. It is available in the natural/organic section at Zehrs/Loblaws stores. It is also easily available online and at most Asian grocery stores.

Crispy Green Rice Pilaf

Adapted slightly from Bon Appetit, May 2019

Serves 4-6

1/2 cup raw pistachios
4 cups cilantro, mint, basil, and/or dill (I used a combination of basil and cilantro)
1 jalapeno chili, stems removed, split lengthwise
1/4 cup fresh lime juice
2 Tbsp white miso
1/2 tsp kosher salt
1/2 cup plus 3 Tbsp olive oil
4 cups cooked white rice, fully chilled
6 oz. sugar snap peas
3 scallions
3/4 cup crumbled feta
1/2 cup golden raisins
1 cup frozen peas

Preheat the oven to 350F. Toast the pistachios on a rimmed baking sheet, tossing once, until golden brown, 5-8 minutes. Let cool, then coarsely chop.

Meanwhile, blend herbs, 1/2 jalapeno pepper, lime juice, miso, 1/2 tsp salt, and 2 Tbsp water in a blender on high speed until well combined. Drizzle in 1/3 cup oil and continue to blend until sauce is very smooth. Taste sauce for heat; if it seems mild, add the remaining 1/2 of the pepper (or more if you prefer additional heat). It should be slightly spicier than you’re comfortable with since it’s going to get mellowed out when tossed with the remaining ingredients. Season with salt if needed.

Heat the remaining 3 Tbsp oil in a large nonstick skillet over medium-high until very hot. Add the rice, pressing down with a spatula in a single layer to create as much contact with the surface of the pan as possible. Reduce the heat to medium and cook, undisturbed, until rice is deep golden brown underneath, 6-8 minutes. Season with salt.

While the rice cooks, thinly slice the snap peas and scallions on a long diagonal and transfer to a medium bowl. Add pistachios, feta, and raisins and toss to combine.

Add the peas to the rice and continue to cook over medium heat, tossing often, until the peas are just cooked through, about 2 minutes.

Transfer the rice mixture to the bowl with vegetables and toss to combine. Drizzle in the herb sauce, tossing again to coat well. Taste and season with salt if needed.