Lemon-Dill Rice

Lemon-Dill Rice

I made a nice halibut dinner tonight and I paired it with this lemon-dill rice. It was a nice side dish to pair with the halibut and tomatoes and the lemony dill flavors really shine. My son said he prefers plain rice (so he can add soy sauce to it) but the rest of us thought it tasted great and paired nicely with the fish.

Lemon-Dill Rice

Heat the olive oil in a saucepan over medium heat. Add the chopped shallot and cook, stirring constantly for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the lemon juice and chicken broth then season with sea salt, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook for 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped dill and serve. Enjoy.

Lemon-Dill Rice

 

Lemon-Dill Rice

 

Yield: 5  

Total Time: 27 minutes +/-

Ingredients:

2 tsp olive oil
1 shallot, diced
2 cloves of garlic, minced
3/4 cup rice, rinsed
2 tbsp fresh lemon juice
1  1/2 cups chicken broth (minus two tablespoons)
1-2 tbsp fresh dill, to taste

Directions:

Heat the  olive oil in a saucepan over medium heat. Add the chopped shallot and cook, stirring constantly for 1 minute. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the rice and cook, stirring often so the rice doesn’t stick to the pan, for 3-4 minutes. Add the lemon juice and chicken broth then season with sea salt, to taste. Bring to a boil then reduce heat to medium-low. Cover and let cook 20 minutes.

Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with chopped dill and serve. Enjoy.

Recipe and photos by For the Love of Cooking.net

Leave a Reply to Mariana Cancel reply

Your email address will not be published. Required fields are marked *

16 Comments

  1. What a great twist! I often try to think of little twists for my rice.

  2. This is full on Mediterranean flavor! Definitely perfect to pair with fish.

  3. What the heck? Your actual recipe is for pot stickers!

    1. Katcie C.

      Can you tell I had an extremely long day yesterday? I have corrected the recipe to reflect it’s actual directions! Thanks for the heads up.

      Pam

    2. We ALL get those days BTW, how much dried dill do you think this would need? I know that I can put my extra fresh dill in the freezer for later use but I’m currently trying to use up stuff in the freezer.

    3. Katie,

      I would start out with a teaspoon of dried dill. I would saute it with the onions and garlic then cook the rice with it. I added fresh at the end to preserve color and flavor.

      Cheers,
      Pam

  4. Mmm I love the idea of a lemony fragrant rice. It sounds delicious!

  5. I love rice — you can do so much with it. And I’m a lemon freak, so this appeals to me. Thanks!

  6. i love dill! i’ve never seen someone use lemon and dill together to flavor rice but i think it sounds magical!

  7. I love the combination of lemon and dill Pam and using it to favour rice it’s a fantastic suggestion.
    Cheers,
    Lia

  8. Leslie Doolittle says:

    Made this recipe today and turned out Amazing!! I would of never considered dill in a rice dish and am thankful I did!! Thank YOU!!

    1. Leslie,

      Thanks for letting me know. I am so glad you liked it!

      -Pam

  9. I will try this recipe. I had a lemon dill rice recipe that was a crowd favorite but it’s no longer posted so I’ve lost access to the recipe. The only additional ingredient that it had was slivered almonds. Your recipe sounds amazing as well