Recipe by COOKGIRl
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.
Top Review by AcadiaTwo
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.
- 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 See How It's Made
- 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.
- 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.
- While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
- Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
- Serve hot.