Rice Pilaf With Fresh Dill, Walnuts and Raisins

Total Time
35mins
Prep 10 mins
Cook 25 mins

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 Nutrition

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.
Most Helpful

I too did some subbing, as I subbed short grain brown rice for the Basmati, Craisins for the raisins and pecans for the walnuts as that was what I had on hand. However the rest was made as written. Thanks for posting! Made for NA*ME tag.

AcadiaTwo June 10, 2012

Quite good. I used canola oil to saute the Basmati rice as my extra virgin olive oil is unrefined and would burn but I did use it in the end part. I used home-made chicken broth, sea salt to taste, pine nuts in place of walnuts out of preference here which worked really well, which I toasted in a dry pan, I added the chopped fresh dill a little bit before the end of cooking time was up along with Thompson raisins (I thought I had golden raisins on hand but I was mistaken), white vinegar because of religious reasons, plus the rest of the ingredients. This was served with Stuffed Fish (Middle Eastern, Palestine), daqoos (I intend to post the recipe, a tomato and cilantro garlic sauce) and a fresh chopped salad with a basic home-made lemon dressing. I may make this again with golden raisins and pine nuts as before.

UmmBinat February 25, 2012

Although I usually try to make a recipe pretty much as given, here I substituted the brown rice I had on hand for the basmati variety! Loved the flavor combo of rice, raisin & lemon! Another time I really want to have basmati rice to use in this great keeper recipe! [Made & reviewed in the NA*ME tag game]

Sydney Mike March 15, 2010