Recipe: Rice Pilaf with Lemon and Dill

RICE PILAF WITH LEMON AND DILL

2 teaspoons olive oil
4 scallions, thinly sliced
2 tablespoons chopped fresh dill
1/2 teaspoon freshly grated lemon zest
1 cup uncooked long grain white rice
2 cups water
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 tablespoon fresh lemon juice

In a large saucepan, heat oil over medium heat. Add scallions, dill and lemon zest and cook, stirring, for 1 minute.

Stir in rice. Add water, salt and allspice. Bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, 15 to 20 minutes.

Stir in lemon juice, fluff with a fork and serve.

Makes 3 1/2 cups (4 servings)
Source: Eating Well Magazine, April 1998