Dilled Rice Food

DILL RICE RECIPE

Steps:

• In a large pan or Dutch oven, heat the oil on medium heat. Add the garlic and cook for about 1 minute or until fragrant.
• Add the dill and cook for about 45 seconds to 1 minute; stirring constantly to avoid burning.
• Add the rice, stir and cook for 2 minutes. Stir often.
• Add the water, season with salt and pepper. Cover with the lid and cook for 14 minutes. Adjust the heat as needed.
• After 14 minutes, reduce the heat to low and remove the lid, and add the peas. Stir; this will also fluff the rice. Cover with the lid and cook for 2 minutes and serve warm. Enjoy!

DILL RICE

Steps:

• Heat the oil in a pot on medium heat. Add diced onion, and sauté for a few minutes until the onion is soft and translucent.
• Add the rice and chicken stock, or water and stock cubes, and cover with a lid. Bring the rice to a boil, then reduce it down to a simmer on low heat. Leave it to gently simmer for about 10 minutes.
• The water will now have completely absorbed. Remove the rice from the heat. Stir finely chopped fresh dill into the rice, then cover it with a lid again.
• Leave the rice for 2-5 minutes covered with a lid, but away from the heat. This will make the rice more fragrant, and allow it to fluff up. It's then ready to serve!

DILLED RICE

Steps:

• In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

MIDDLE EASTERN DILL RICE

Steps:

• Gather the ingredients.
• Rinse rice and soak in cold water for 2 hours.
• In a medium saucepan, bring water or chicken broth to a boil and add bouillon stirring to combine.
• Drain the rice and add it along with the lemon juice to the boiling water or chicken broth and stir. Add dill and salt. Stir and cover.
• Reduce heat to low and allow to cook for 20 minutes or until rice is done.
• Fluff with a fork and serve immediately.
• Enjoy!

DIRTY, DIRTY RICE

Steps:

• Heat oil in a high-sided pan over medium-high heat. Cook and stir pork until well browned and fat is rendered, 5 to 7 minutes. Add onion, celery, and bell pepper; saute until translucent, about 5 minutes. Stir in paprika, cumin, black pepper, cayenne, garlic powder, oregano, and thyme. Cook, stirring occasionally, until vegetables continue to soften, about 5 minutes.
• Reduce heat to medium and add andouille sausage. Cook and stir to release some flavor, 2 to 3 minutes. Stir in chicken livers and rice until well coated. Season with salt, pour in broth, and bring to a simmer over medium-high heat. Add bay leaf and Worcestershire sauce. Cover tightly; reduce heat to medium-low. Cook, without stirring, until most of the liquid is absorbed and rice is starting to get tender, about 25 minutes.
• Add green onions and parsley; mix well. Continue cooking over low to medium-low heat until rice is tender, about 10 minutes more. Taste for seasoning and remove bay leaf before serving.

SHEVEED POLO (DILL RICE)

Steps:

• Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
• Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It's O.K. to lift the lid to check.)
• Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn't catch fire. Firmly place the lid back on the pot.
• Cook until the rice is cooked through and fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.

LEMON DILL RICE

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

DILLED SPINACH RICE

Steps:

• Heat olive oil over medium heat in large skillet or electric skillet.
• Add garlic and spinach and stir until spinach is wilted.
• Remove and chop. Return to pan.
• Add rice and stir.
• Add 2 cups of hot water and salt.
• Bring to a boil over hight heat; cover, lower heat, and simmer until rice is tender, about 15 minutes.
• Stir in milk, dill, lemon juice and pepper.
• Transfer to baking dish.
• Cover with foil and bake at 375 degrees for 10 to 15 minutes.

DILLED HAM ON RICE

Steps:

• In a large skillet, cook ham in butter until lightly browned. Add celery, onion and mushrooms; saute until tender. Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat. Stir in sour cream; heat through. Serve over rice.

DILLED RICE PILAF

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onion until softened, about 4 minutes. Add rice and capellini. Cook, stirring frequently, until slightly golden, about 4 minutes.
• Add salt and broth; bring to a boil. Cover, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Fluff rice with a fork, and stir in dill.