Instructions: Heat oil in heavy large saucepan over medium heat. Add shallots and saute 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.

Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. (Can be made 2 hours ahead. Spread rice out onto baking sheet; cool. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400 degree oven until heated through, about 10 minutes.) Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

This recipe yields 8 servings.

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