Rice Pilaf With Fresh Dill, Walnuts and Raisins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Reminiscent of flavors of the Middle East and surrounding area, in this recipe I substituted basmati rice; or use long grain white rice if basmati is not available. From Bon Appetit September 1997 with a few small changes. Ingredients:
1 tablespoon olive oil, plus |
1/2 tablespoon olive oil |
3/4 cup basmati rice |
1 1/2 cups water or 1 1/2 cups broth |
1/2 teaspoon salt |
1/3 cup walnuts |
1/4 cup fresh dill leaves (not dried) |
1/4 cup raisins or 1/4 cup golden raisin |
1 teaspoon lemon zest, grated |
1 tablespoon white wine vinegar |
Directions:
1. In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly.
2. Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender.
3. While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
4. Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
5. Serve hot.
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