DILLED RICE
This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.-Judie Anglen, Riverton, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 253 calories, Fat 7g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 137mg sodium, Carbohydrate 41g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
POLOW (PERSIAN RICE WITH PISTACHIOS AND DILL)
Provided by Lynne Gigliotti
Categories Rice Side Vegetarian Ramadan Dinner Pistachio Healthy Persian New Year Dill Boil Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Using lid of pot as guide, trace circle on parchment paper and cut out. Set aside.
- In large bowl, rinse rice in several changes of cold water until water runs clear. Drain well.
- In pot over moderately high heat, combine 4 quarts cold water, rice, and salt. Bring to boil, then reduce heat to moderate and boil, uncovered, 5 minutes. Drain well.
- In small bowl, stir together 1/4 cup warm water and saffron until dissolved.
- Transfer 1 cup cooked rice to medium bowl and stir in yogurt and 1 tablespoon saffron water (reserve remaining saffron water).
- In cleaned pot over moderately low heat, melt butter. Add rice-yogurt mixture, smoothing into flat layer. Top with 1/2 of remaining rice. Sprinkle with 1/2 of dill and pistachios and top with 1/2 of remaining rice, mounding loosely. Sprinkle with remaining dill and pistachios and top with remaining rice, mounding loosely into pyramid. Using round handle of wooden spoon, make 5 or 6 holes in rice to bottom of pot and pour in remaining saffron water.
- Cover rice with prepared parchment paper round then with lid and steam, undisturbed, until tender and crust forms on bottom, 15 to 20 minutes.
- Spoon loose rice onto platter without disturbing bottom crust. Dip bottom of pan into large bowl of cold water 30 seconds to loosen crust. Using spatula or wooden spoon, lift crust and transfer atop rice.
SHEVEED POLO (DILL RICE)
This dish is a simple way to make use of a whole bunch of dill and transform an ordinary pot of plain rice. Naz Deravian, the author of "Bottom of the Pot: Persian Recipes and Stories" (Flatiron Books, 2018), uses a mix of fresh and dried dill here. The dried dill enhances the fragrance and also draws out the humidity from the fresh dill so the rice doesn't turn mushy when steaming. This recipe uses a traditional Persian technique for cooking rice in which you boil the rice for several minutes over high heat, wrap the lid in a kitchen towel to catch the condensation, then steam the rice over low heat for several minutes more. Don't worry; it won't be overcooked. It will be fluffy perfection. Serve it with chicken or seafood, like this roasted dill salmon.
Provided by Naz Deravian
Categories grains and rice, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 5
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.
DIRTY, DIRTY RICE
Believe it or not, the first place I ever had dirty rice was at Popeyes®. They were out of the red beans and rice. I'd never been a huge fan of liver before, but not only have I come to love dirty rice, I've also started to crave it with even more "dirt," i.e. more liver, pork, and aromatic vegetables, hence this redundantly named dish. While the traditional method cooks the rice first before "soiling" it, here we add all the "filth" at the beginning and cook it into the rice.
Provided by Chef John
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h30m
Yield 6
Number Of Ingredients 21
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.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 55.2 g, Cholesterol 151.5 mg, Fat 7.4 g, Fiber 2.5 g, Protein 15.4 g, SaturatedFat 1.8 g, Sodium 1479.9 mg, Sugar 2.5 g
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.
Provided by PAFoodie
Categories Rice
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
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
DILL-LEMON RICE
Make and share this Dill-Lemon Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 194.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 630.7, Carbohydrate 37.1, Fiber 0.7, Sugar 0.1, Protein 3.4
DILLED RICE PILAF
Dill is a great accompaniment for all the other flavors in this menu. It is used often in Greek cooking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onion until softened, about 4 minutes. Add rice and capellini. Cook, stirring frequently, until slightly golden, about 4 minutes.
- Add salt and broth; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Fluff rice with a fork, and stir in dill.
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