Pistachio Green Olive Rice

Name: Pistachio Green Olive Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (60 g) shallot, minced; 1½ cups (300 g) long-grain white rice (such as basmati or jasmine); 2¾ cups (650 ml) chicken or vegetable broth, warm; ½ tsp (3 g) kosher salt; ¼ tsp (1.3 ml) black pepper, freshly ground; ¾ cup (130 g) pitted green olives, roughly chopped; ¾ cup (100 g) roasted unsalted pistachios, roughly chopped; ¼ cup (15 g) fresh dill, finely chopped; ½ lemon, zest and juice; ½ cup (115 g) crumbled feta cheese

From the MyKitchenBank Kitchen

A vibrant Mediterranean rice dish combining nutty roasted pistachios, briny green olives, and fresh dill with crumbled feta cheese. The rice is cooked in a flavorful broth and finished with a touch of lemon, creating a side that pairs beautifully with grilled fish, lamb, or roasted vegetables.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: 4 servings (about 4 cups)

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Steps

Before you start

Measure all ingredients before you start cooking
Have the broth simmering in a separate pot so it's hot when you add it to the rice
Roughly chop pistachios and olives so pieces are distinct in the finished dish

1
Sauté shallot
- Heat the olive oil in a 2-quart saucepan over medium heat.
- Add the minced shallot and cook, stirring often, for 2 to 3 minutes until fragrant and beginning to soften but not browned.
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Ready when: Shallot is fragrant and softened but not browned
Tip: Don't let the shallot brown—it will taste bitter. Keep the heat at medium.
2
Toast the rice
- Pour the rice into the pan with the shallot and stir constantly for 2 to 3 minutes.
- The rice grains will become opaque and fragrant.
- You may hear a light rattling sound as the rice grains shift in the hot oil.
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Ready when: Rice grains are opaque and fragrant
Tip: Toasting the rice before adding liquid adds nutty depth and helps keep the grains separate.
3
Add warm broth
- Pour the warm broth into the pan slowly while stirring.
- Add the salt and black pepper.
- The mixture will bubble vigorously at first.
- Stir to combine, then bring to a gentle boil.
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Ready when: Liquid reaches a gentle boil
Tip: Using warm broth means the rice cooks more evenly and quickly.
4
Cover and simmer rice
- Once boiling, reduce the heat to low.
- Place the lid on the pan and let the rice simmer undisturbed for 18 to 20 minutes, until the liquid is mostly absorbed and the rice is just tender.
- Do not stir during cooking—this keeps the grains fluffy.
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Ready when: Liquid is absorbed, rice is tender, small steam holes visible on surface
Tip: Resist the urge to lift the lid and stir—steam escapes and the rice cooks unevenly. If liquid remains after 20 minutes, cover and cook another 1 to 2 minutes.
5
Rest the rice
- Remove the pan from heat and keep it covered for 5 to 10 minutes.
- The steam will continue to gently cook any remaining liquid and allow the rice to firm up slightly.
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Tip: This resting step is essential for fluffy, separate grains. Don't skip it.
6
Fold in olives, pistachios, and herbs
- Uncover the pan and fluff the rice gently with a fork, stirring from the bottom to separate the grains.
- Add the chopped green olives, pistachios, fresh dill, and lemon zest.
- Fold everything together gently with the fork, being careful not to crush the pistachios.
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Ready when: Pistachios and olives are evenly distributed throughout
Tip: Add the fresh herbs and olives after cooking so they keep their bright color and texture.
7
Finish with lemon juice and feta
- Drizzle the lemon juice over the rice and fold in gently.
- Taste and adjust seasoning if needed.
- Transfer to a serving dish and top with crumbled feta cheese just before serving.
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Tip: Add the feta just before serving so it doesn't soften too much from the residual heat of the rice.

Good to know

Tips

Toast the rice before adding liquid—this prevents mushiness and adds nutty depth.
Use warm broth so the rice cooks evenly and quickly without the pan temperature dropping too much.
Don't stir the rice while it simmers; you'll release too much starch and make it mushy.
Add the pistachios and herbs after cooking so they stay vibrant and crisp. The feta is best added or topped just before serving.

Make ahead

The rice can be cooked up to 4 hours ahead. Reheat gently in a covered pan over low heat with a splash of water, stirring occasionally, until warmed through (about 3 to 5 minutes). Add the pistachios, dill, lemon juice, and feta just before serving so they stay fresh and bright.

Storage & reheating

Store leftover rice covered in the refrigerator for up to 3 days. Reheat gently in a covered saucepan over low heat, stirring occasionally and adding a splash of water or broth to restore moisture. Do not freeze; the texture of the rice becomes grainy when thawed. The feta is best added fresh after reheating.

Substitutions

long-grain white rice (such as basmati or jasmine) → Basmati or jasmine rice. Use the same amount. Both have a naturally nutty flavor and cook in about the same time. Avoid arborio or short-grain rice, which will be too creamy.
roasted unsalted pistachios → Roasted sliced almonds or roughly chopped walnuts. Use the same amount. Almonds are milder and won't compete with the olives; walnuts add earthiness. Avoid blanched almonds, which are less visually striking.
pitted green olives → Kalamata olives. Use the same amount. Kalamatas are less briny and slightly softer, so the dish will be richer and less sharp. Adjust salt to taste.
fresh dill → Fresh mint or a mix of parsley and tarragon. Use the same amount or reduce mint to 2 tablespoons, as it's more assertive. Tarragon pairs well with olives but use sparingly.