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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
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
MsgID: 3110609
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Side Dishes (31)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Side Dishes (31)
Board: Daily Recipe Swap at Recipelink.com
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