Dill rice is easy to make and is the perfect accompaniment for spicy dishes.
This is a recipe for Middle Eastern dill rice, which is perfect for serving with spicy dishes and has a lovely bright, fresh flavor.
The rice used is basmati, a white rice with a very long grain. Gluten-free, basmati has a much lighter, fluffier texture than other types of long grain rice, so it doesn’t tend to stick together as much. It also has a completely different mouth-feel and a unique flavor that is ever so slightly nutty!
The difference is caused by the fact that basmati grains expand to almost double their dry length whilst cooking. Regular long grain rice only expands widthways.
Basmati rice has a lovely smell, too. In fact the word ‘basmati’ translates to ‘the fragrant one’.
Why soak the rice?
Soaking the grains of rice is a simple extra step but one that causes the grains to separate. This results in an even fluffier texture!
Variations
There are lots of ways in which you can make this dish uniquely your own, or turn it into something a little more substantial!
- Try a different rice. Basmati works best in this dish, but jasmine is another good option. Alternatively, use healthy brown rice instead.
- Swap the water or chicken broth for any other liquid you like – maybe coconut water or even beef broth.
- Add beans, such as kidney beans, lima beans or pinto beans to make the dish more substantial and boost protein levels.
- Swap the dill for something else! Basil is good and so is mint.
- Add sauteed vegetables. You can keep it as simple as chopped onions or garlic, or throw in extras such as mushrooms, carrots or zucchini.
- Add some healthy fat. Stir in some grass-fed butter just before serving, or a teaspoon or two of coconut oil.
More rice dishes to try
Dill Rice
Ingredients
- 2 cups Basmati Rice uncooked and soaked for 2 hours
- 2 cups Water or chicken broth
- 1 teaspoon Chicken Bouillon
- 2 tablespoons Fresh Lemon Juice
- 1 1/2 cups Chopped Fresh Dill
- 1/2 teaspoon Salt
Instructions
- Rinse the rice and soak it in cold water for 2 hours.
- Bring the water or chicken broth to a boil in a medium saucepan and stir in the chicken bouillon.
- Drain the rice and add it to the saucepan, along with the lemon juice,dill and salt.
- Stir well, then cover.
- Turn to a low heat and cook for 20 minutes, until the rice is done.
- Fluff with a fork and serve.