Carolina Gold Rice Pilaf Recipe

Rinse rice

Place Carolina Gold rice in a fine-mesh sieve and rinse under cold running water, stirring with your hand, until water runs mostly clear (about 1–2 minutes). Drain well.

Toast rice (optional)

In a medium heavy-bottomed saucepan over medium heat, melt 1 tablespoon butter with the olive oil. Add the drained rice and cook, stirring frequently, until rice is aromatic and some grains look translucent at the edges, about 3–4 minutes. This step adds nuttiness and helps separate the grains.

Deglaze

Pour in the white wine (if using) and simmer, stirring, until mostly absorbed, about 1–2 minutes. If not using wine, skip to next step.

Simmer

Add the chicken (or vegetable) broth and 1 teaspoon of kosher salt to the rice. Bring to a gentle boil over medium-high heat, then reduce heat to low, cover tightly, and simmer until liquid is absorbed and rice is tender, about 18–22 minutes. Do not lift the lid during the first 15 minutes.

Rest

Remove from heat and let rice rest, covered, for 8–10 minutes to steam gently and finish cooking.

While the rice cooks, heat remaining 1 tablespoon butter in a small sauté pan over medium heat. Add the minced shallot and sauté until softened and translucent, about 3–4 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not brown. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Remove from heat and keep warm.

If using jarred preserved lemon, remove any pulp and finely chop just the rind. Combine chopped lemon confit rind with the fresh lemon zest and lemon juice in a small bowl. Stir to combine. This will be folded into the rice to give concentrated bright, savory lemon notes.

Combine the parsley, chives, tarragon and chervil in a small bowl. Keep chilled until ready to fold into the finished pilaf. The herbs should be very fresh and finely chopped so they distribute evenly without wilting.

Fluff the rested rice gently with a fork to separate the grains. Fold in the sautéed shallot and garlic (including any butter in the pan) until evenly distributed.

Fold in the lemon confit mixture and the remaining 1/2 teaspoon kosher salt (taste and adjust), plus the remaining 3/4 teaspoon freshly ground black pepper if desired. Mix gently to avoid crushing the grains.

Fold in the fines herbes (parsley, chives, tarragon, chervil) reserving 1 teaspoon of chopped chives for garnish, if desired. Drizzle 1 teaspoon of olive oil and gently mix to add sheen.

Taste and adjust seasoning with additional salt, pepper or a squeeze of fresh lemon juice to brighten. Transfer to a warmed serving bowl and sprinkle toasted slivered almonds and reserved chives on top for texture and color.

Serve warm as a side to fish, roasted poultry, or vegetable mains. Leftovers keep covered in the refrigerator for up to 3 days; refresh with a splash of broth and a light reheat on the stove.