DILL RICE

I had this rice on one of my visits to Chicago. We got take out and it was so good. I couldn’t believe how well the dill went with the rice. It was the perfect side for the roast veggies and chicken skewers that went along with it.

Obviously, I had to try to make my own version of it. I wasn’t about to wait till the next visit to Chicago to have it.

DILL RICE

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Servings: 6 servings

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 1¼ cups fresh dill chopped
• 3 tbsp dried dill
• 400 grams basmati rice rinsed and drained
• 2 tsp salt
• 2 tbsp butter
• 1 tbsp olive oil

Method

 

1. Rinse and drain the rice.
2. Place the rice in pot with 4 cups of boiling water. Add the salt, butter, and olive oil. Let it return to a boil and reduce the heat to a simmer and cover.
3. Let cook for 15 minutes.
4. Meanwhile, chop the fresh dill and set a ¼ cup aside.
5. Once the 15 minutes have passed, scatter 1 cup of fresh dill and the dried dill over the rice. Cover and cook for an additional 15 minutes.
6. Once the rice is cooked, turn of the heat, uncover and sprinkle over the remaining ¼ cup of fresh dill.
7. Fluff with a fork to mix the dill though the rice.
8. Serve immediately.

Notes

To freeze the rice, let it cool completely. Then portion it out in freezer bags. 

When ready to use, defrost and microwave.