Rice Pilaf with Dill

December 22, 2008

Rice Pilaf with Dill

Sara Jones, Tucson CSA

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.

1 ½ cups long grain white rice
2 tablespoons butter or oil
1 onion, diced
1 cup dill, chopped
2 tablespoons capers
1 large can garbanzo beans, drained
Juice from 1 lemon
Salt and pepper to taste
In a medium sauce pan over medium high heat, cook onion in a bit of oil until beginning to brown. Add butter and rice and cook about 3 minutes, stirring frequently, to toast rice. Add lemon juice, dill, beans, salt and pepper and 2 and ¾ cups water to rice. Bring to a boil. Cover rice, reduce heat to low, and cook for 20 minutes. Stir in capers and more salt and pepper and lemon juice to taste.