Lemon Dill Rice
"I found the basis for this recipe years ago and have revised it over the years. Try this tasty rice with fish or chicken. I prefer to use a good quality long grain rice, especially Jasmine, but any rice will do."
photo by PaulaG
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 cup long grain rice
- 1⁄2 cup onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried dill
- 1⁄2 lemon, juice of
- 1⁄2 lemon, zest of, finely grated
- 1 teaspoon salt
- fresh ground pepper (3 grindings)
- 2 cups water (scant)
directions
- Heat the olive oil in a saucepan.
- Saute the chopped onion for 1 minute.
- Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
- Add the rest to the ingredients and bring to boil.
- Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
- Fluff well with a fork, replace the lid and let sit for 5 minutes.
- Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.
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Reviews
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One cup of fresh dill,no stems...so delicious .lightly salt the chopped dill for a few minutes and add in a clove orgarlic,masked.Add to the cooked rice... -
So delicious!!! I've been looking for a recipe to make the dill rice from my favorite Middle Eastern restaurant at home. This is perfect - and perhaps even more fragrant! The "parching" of the rice with the sauteed onion (a new technique to me) added so much flavor. I took the suggestion of other reviewers and added chicken bouillon (used 2 tsp of Better Than Bouillon brand which I prefer over the cubes) in place of the salt. The recipe didn't specify what kind of onion so I used minced shallots and it was delicious. Dill is a really subtle herb and blends with lots of flavors so you can pretty much serve this with anything. I served it with salmon in a maple/soy/garlic sauce and it was a huge hit! -
I think you could have just said "finely ground fresh pepper" instead of 3 grindings, but I digress. Good recipe, but I don't know what the parenthesized "scant" on the water quantity meant, less than 2 cups? Perhaps 1 and 3/4th's? -
Very good and flavourful recipe. Personal tastes made me increase the amount of dill (and I used fresh) and lemon. Excellent and versatile. Thank you.
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Very good. Nice accompaniment to kebabs or grilled chicken breast.
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Tweaks
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I have a book on herbs and it is said that Dill helps you to sleep!
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do you wash rice before cooking the rice?Takes some time before the water runs clear...curius,thank you!
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1 tbs of butter, "finely ground black pepper", a little more salt.
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The next time I make this, I'll use canned chicken broth in place of the water. This was good, but it did seem to be missing something. I believe that the chicken broth will make it taste like lemon chicken soup.
RECIPE SUBMITTED BY
I have always had an interest in food and now that my full time worklife is over I have time to indulge the interest.
Because of space limitations I am a recovering cookbook junkie so Recipezaar is just what I need. My current "beef" with the recipes in magazines, such as Food and Wine, cookbooks and on the Food Network is that everything is overwhelmed with "heat". My family is grown and gone so I can only indulge in the volume cooking that I love occasionally on a Holiday.
