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Wednesday, May 11, 2011

Lemon Dill Rice


This is the recipe I use at home when I cook Greek Food.  It differs a little from the one we used for the Passover meal.  It is also a nice rice to cook if you're serving fish.

1 tbsp Olive oil
1 cup long grain rice
1 cup finely diced celery
1 med sized onion, chopped
1 clove garlic, minced (I use 2)
1 3/4 cup chicken stock
2 tbsp lemon juice
1 tbsp butter
Scant 1 tbsp dried dill weed (fresh is great too)
2 tsp sugar
pinch salt
4 lemon slices

Combine olive oil and rice in a saucepan and cook over medium heat.  Stir often, cooking until rice is a nice golden brown. (4-5 min).  Add celery, onions & garlic.  Stir until softened.  Add stock, lemon juice, butter, dill, sugar and salt.  Bring to a boil.  Float lemon slices on top.  Cover, reduce heat and simmer until tender and liquid has absorbed.  Once cooked, allow to stand for 10 minutes.  Garnish with dill.  Serves 6

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