Dill Rice Recipes

Steps:

• In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

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.

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

Steps:

• In a saucepan with a tight-fitting lid bring water to a boil with salt. Stir in rice and cook, covered, over low heat 20 minutes, or until water is absorbed and rice is tender.
• While rice is cooking, lightly toast walnuts and chop coarse. Chop dill.
• Fluff rice with a fork and stir in walnuts, dill, raisins, zest, vinegar, oil, and salt and pepper to taste.

Steps:

• Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
• Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It's O.K. to lift the lid to check.)
• Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn't catch fire. Firmly place the lid back on the pot.
• Cook until the rice is cooked through and fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.

Steps:

• Coat the rice bowl with cooking spray.
• Add the rice and stock to the bowl.
• Set the machine for the regular white rice cycle and start.
• When the machine switches to keep warm, let it sit and steam for 10 minutes.
• While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
• Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
• When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
• Close the cover and continue on 'keep warm' for 10 more minutes.
• Transfer the rice to a serving dish, and top with the feta and lemon wedges.

Steps:

• Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well.
• Put into to a medium saucepan and add water and butter.
• Bring to a boil over high heat; cover and reduce heat.
• Cook for 15 to 25 minutes until liquid is absorbed.

Steps:

• Wash the rice by placing it in a large container and covering it with water. Agitate gently with your hand, then pour off the water. Repeat 5 times until the water is no longer cloudy. Drain, using a fine-mesh colander, and set aside.
• If using fresh fava beans in the pod, shell and remove second skins. If using frozen favas with second skins removed, place in a colander and rinse thoroughly. Set aside.
• Heat ¼ cup (60ml) oil in a large, non-stick pot over medium-high heat until very hot. Add the cinnamon stick, leek, and garlic, and stir-fry for 3 to 5 minutes, or until the leek is wilted. Add the rice, salt, pepper, turmeric, cardamom, and rose water, and stir-fry for another 1 minute.
• Add the water, tip in the skinned fava beans and bring back to a boil, stirring gently twice with a wooden spoon, to loosen any grains that may have stuck to the bottom of the pot. Cover firmly with a lid to prevent any steam from escaping. Reduce heat to medium and cook for 12 to 15 minutes, or until all the water has been absorbed.
• Add the dill and fluff using 2 forks. Drizzle the remaining oil and the saffron-infused rose water over the rice. Cover again, reduce heat to low, and cook for another 10 minutes. Remove the pot from heat and allow to cool, still covered, for 5 minutes.
• Serve with fried eggs and Yogurt and Persian Shallot Dip or alongside roasted lamb or fish.

Steps:

• In a large skillet, saute garlic in hot olive oil until softened.
• Add rice and saute for 2 minutes over high heat.
• Add broth and seasonings and bring back to a boil.
• Lower heat, cover and simmer for 20 minutes or until done.
• Fluff and mix rice and allow to stand uncovered for a few minutes before serving.