Rice Pilaf with Dill

With a simple salad, this rice could make an easy meal. It can use up a lot of the dill that we get at the CSA.

Ingredients

1 1/2 cups long grain white rice

2 tablespoons butter and/or olive oil

1 small onion, diced

1 cup of dill, choppped

2 tablespoons capers, drained

1 can garbanzo beans, drained

Juice from one lemon

Salt and pepper to taste

Directions

In a medium sauce pan over medium high heat, cook onion in a bit of oil until beginning to brown. Add butter (or more oil) and rice and cook about 3 minutes, stirring frequently, to toast rice. Add 2 and ¾ cups water to rice, beans, half the lemon juice and half the dill and about 1/2 teaspoon salt. Bring to a boil. Cover rice, reduce heat to low, and cook for 15 minutes. Quickly stir in capers and additional lemon juice and dill to and recover. Let sit 5 minutes before serving. Season to taste if needed.

Submitted by Sara Jones, Tucson CSA