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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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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. 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:
1. Heat the olive oil in a saucepan.
2. Saute the chopped onion for 1 minute.
3. Add rice and parch over low heat, by stirring until the rice turns white again. Do not let the rice brown.
4. Add the rest to the ingredients and bring to boil.
5. Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
6. Fluff well with a fork, replace the lid and let sit for 5 minutes.
7. Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.
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