Total Time
15mins
Prep 5 mins
Cook 10 mins

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 Nutrition

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.
Most Helpful

5 5

So delicious!!! I've been looking for a recipe to make the dill rice from my favorite Middle Eastern restaurant at home. This is perfect - and perhaps even more fragrant! The "parching" of the rice with the sauteed onion (a new technique to me) added so much flavor. I took the suggestion of other reviewers and added chicken bouillon (used 2 tsp of Better Than Bouillon brand which I prefer over the cubes) in place of the salt. The recipe didn't specify what kind of onion so I used minced shallots and it was delicious. Dill is a really subtle herb and blends with lots of flavors so you can pretty much serve this with anything. I served it with salmon in a maple/soy/garlic sauce and it was a huge hit!

4 5

Very good. Nice accompaniment to kebabs or grilled chicken breast.

5 5

This recipe is a keeper! Only thing I do different is sub 2 chicken boullion cubes for the salt and pepper. It gives it an extra dash of flavor. This goes great with almost any meat and my family loves it.