Best Spicy Dill Rice Recipes

DILL RICE

Steps:

• Heat the oil in a pot on medium heat. Add diced onion, and sauté for a few minutes until the onion is soft and translucent.
• Add the rice and chicken stock, or water and stock cubes, and cover with a lid. Bring the rice to a boil, then reduce it down to a simmer on low heat. Leave it to gently simmer for about 10 minutes.
• The water will now have completely absorbed. Remove the rice from the heat. Stir finely chopped fresh dill into the rice, then cover it with a lid again.
• Leave the rice for 2-5 minutes covered with a lid, but away from the heat. This will make the rice more fragrant, and allow it to fluff up. It's then ready to serve!

SPICY DILL RICE

Steps:

• Heat oil in a 2 quart saucepan (you will need on that has a lid) over medium heat. Add onions, cardamom, and jalapeño; sauté for about one minute. Add rice and stir until the grains are well coated, about 1 minute. Add dill and salt and sauté over low heat for 2 minutes.
• Add broth, cover saucepan, and cook on low until the rice is tender and has absorbed all the liquid, about 25 minutes. Let the rice stand for 5 minutes and fluff with fork.

DILL RICE

Steps:

• 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.

SHEVEED POLO (DILL RICE)

Steps:

• Set aside 1/4 cup of the chopped fresh dill. In a bowl, combine the rest of the fresh dill with the dried dill.
• Place the rice, butter and salt in a medium pot. Add 3 1/2 cups water and bring to a boil over high heat. Give it a stir, reduce the heat to low, cover and cook until the water has been absorbed, about 12 minutes. (It's O.K. to lift the lid to check.)
• Fold the dill mixture into the rice. Wrap the lid in a kitchen towel to catch the condensation, ensuring that the kitchen towel is secured up top so it doesn't catch fire. Firmly place the lid back on the pot.
• Cook until the rice is cooked through and fluffy, about 15 minutes more. Gently fluff with a spoon, then transfer to a serving platter, scattering the reserved 1/4 cup fresh dill in between spoonfuls of rice.

DILLED RICE

Steps:

• In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

SPICY RICE

Steps:

• In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.

LEMON DILL RICE

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.