Prep 5 mins
Cook 25 mins
Not your typical boring rice! Dill, cardamom and jalapeño come together to lend an interesting twist that really pumps up this rice dish from Operakällaren in Stokholm. Packed with flavor, this rice is terrific with poultry or seafood entrees.
- 29.58 ml peanut oil
- 236.59 ml onion, chopped
- 4.92 ml ground cardamom
- 1 jalapeno, chopped
- 354.88 ml basmati rice
- 118.29 ml dill, chopped
- 4.92 ml salt (to taste)
- 709.77 ml chicken stock or 709.77 ml vegetable stock
- Heat oil in a 2 quart saucepan (you will need on that has a lid) over medium heat. Add onions, cardamom, and jalapeño; sauté for about one minute. Add rice and stir until the grains are well coated, about 1 minute. Add dill and salt and sauté over low heat for 2 minutes.
- Add broth, cover saucepan, and cook on low until the rice is tender and has absorbed all the liquid, about 25 minutes. Let the rice stand for 5 minutes and fluff with fork.
Really good! Rather than jalapeno I used a red dried chili complete with seeds and loved the flavour. I've always liked the risotto style of cooking rice, and this is just the perfect way to get the same texture and a nice spicy taste to anything that might not be suitable for the usual risotto cooking method.
This has to be one of the best tasting rice dishes I've ever eaten! Very flavorful and I used a serrano which gave it a little spice. The flavors blended together beautifully. I'll make this recipe again and again!