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    You are in: Home / Recipes / Rice Pilaf With Fresh Dill, Walnuts and Raisins Recipe
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    Rice Pilaf With Fresh Dill, Walnuts and Raisins

    Rice Pilaf With Fresh Dill, Walnuts and Raisins. Photo by AcadiaToo

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Cookgirl's Note:

    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.

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    Units: US | Metric


    1. 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. 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. 3
      While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill.
    4. 4
      Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil.
    5. 5
      Serve hot.

    Ratings & Reviews:

    • on June 10, 2012


      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.

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    • on February 25, 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.

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    • on March 15, 2010


      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]

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    Nutritional Facts for Rice Pilaf With Fresh Dill, Walnuts and Raisins

    Serving Size: 1 (149 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 352.4
    Calories from Fat 149
    Total Fat 16.6 g
    Saturated Fat 2.0 g
    Cholesterol 0.0 mg
    Sodium 396.5 mg
    Total Carbohydrate 47.2 g
    Dietary Fiber 3.0 g
    Sugars 7.9 g
    Protein 6.0 g

    The following items or measurements are not included:

    white wine vinegar

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