BROCCOLI-RABE PILAF WITH PUMPKIN SEEDS AND CRISPY SHALLOTS

Broccoli-Rabe Pilaf With Pumpkin Seeds And Crispy Shallots image

Provided by Molly O'Neill

Time 35m

Yield About 8 cups

Number Of Ingredients 11

Ingredients

2 tablespoons kosher salt
2 bunches (2 pounds) broccoli rabe, well washed and tough stems removed
2 tablespoons pumpkin-seed oil
Freshly ground black pepper to taste
10 shallots, sliced into very thin rings
Vegetable oil for deep frying
1 medium yellow onion, finely chopped
1 tablespoon unsalted butter
2 cups basmati rice, rinsed and drained
4 cups water
1/2 cup toasted green pumpkin seeds

Steps:

Fill a large kettle 2/3 full of water, add 1 tablespoon of the salt and bring to a boil. Coarsely chop the broccoli rabe and add it to the water. Bring the water just back to a boil, remove from the heat and immediately drain the rabe and plunge it into a large bowl filled with cold water.
When completely cool, drain the rabe well and toss it with the pumpkin-seed oil, 3/4 teaspoon of the salt and pepper to taste. Set aside.
In a medium skillet, pour in vegetable oil to a depth of 1/2 inch and heat over high heat until very hot. Working in two batches, fry the sliced shallots until they are very brown and crispy. Drain on paper towels and set aside.
In a small kettle, melt the butter over medium heat and cook the onion, stirring until it is translucent. Add the rice and toss to coat. Add the water and remaining 2 1/4 teaspoons salt. Bring to a boil, lower the heat and simmer, covered, for 10 minutes. Add the rabe, toss and continue to cook for an additional 5 minutes or until the rice is tender. Toss in the pumpkin seeds and serve garnished with the crispy shallots.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 37 grams, Fat 10 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 598 milligrams, Sugar 5 grams, TransFat 0 grams