Garlic Dill Rice Recipes

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DILL RICE



Dill Rice image

This easy dill rice is a classic in many Middle Eastern and Asian cuisines. Flavorful, fluffy rice is cooked with dill, and the result is a simple but delicious alternative to plain white rice.

Provided by Tonje

Categories     Side Dish

Number Of Ingredients 5

1 1/2 cup rice ((350 g))
2 cups chicken stock ((or water + 2 chicken stock cubes))
1 onion
1 tsp olive oil
4 tbsp finely chopped dill

Steps:

  • Heat the oil in a pot on medium heat. Add diced onion, and sauté for a few minutes until the onion is soft and translucent.
  • Add the rice and chicken stock, or water and stock cubes, and cover with a lid. Bring the rice to a boil, then reduce it down to a simmer on low heat. Leave it to gently simmer for about 10 minutes.
  • The water will now have completely absorbed. Remove the rice from the heat. Stir finely chopped fresh dill into the rice, then cover it with a lid again.
  • Leave the rice for 2-5 minutes covered with a lid, but away from the heat. This will make the rice more fragrant, and allow it to fluff up. It's then ready to serve!

Nutrition Facts : Calories 212 kcal, Carbohydrate 42 g, Protein 6 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 117 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

LEMON DILL RICE



Lemon Dill Rice image

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.

Provided by PAFoodie

Categories     Rice

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

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)

Steps:

  • 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.

Nutrition Facts : Calories 239.8, Fat 7.1, SaturatedFat 1, Sodium 589.8, Carbohydrate 39.7, Fiber 1.1, Sugar 1.1, Protein 3.7

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