Recipe by Kumquat the Cat's friend
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
Top Review by White Rose Child
LOVED this Kumquat! In fact I had to try very hard to leave my mom some of the leftovers for lunch. It's so versatile; I have to admit I used extra green beans, some fresh shelled peas, and cauliflower! It's what was in the fridge and it worked! We ate it slightly warm. I too am a lemon-dill fan. Tanks for this wonderful sure-to-be-repeated lunch idea!
- 1 cup basmati rice or 1 cup long grain rice
- 2 cups vegetable stock
- 1⁄2 lb green beans, trimmed and cut into 1 inch pieces
- 1⁄2 lb sugar snap pea, trimmed
- 1⁄2 lb asparagus, trimmed and cut into 1 inch pieces
- 3 -4 tablespoons fresh lemon juice
- 1 -2 tablespoon extra virgin olive oil
- 3 tablespoons fresh dill, chopped
- 1 garlic clove, minced
- salt and pepper, to taste
- lemon wedge (optional)
- fresh dill sprig (optional)
Directions See How It's Made
- Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
- Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
- Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
- In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
- Add rice and vegetables and toss.
- Garnish with dill sprigs and lemon wedges if desired.