I have always enjoyed rice and have a number of versions (see list below at bottom of post). This rice appealed to me because I wanted a recipe where I could use dill pollen with my Salmon en Papillote (next post) which also uses another pollen, fennel. These pollens were generously gifted to me by my nephew Tommy and his wife Alexandria (Alex) along with 6 other varieties. Such fun using new forms of these herbs.
This delicious rice comes from the Mediterranean Dish, a favorite site and I also have the author’s cookbook of the same name. Healthy cooking and you will find it here – the Mediterranean way!
Greek Lemon Rice with Dill Pollen
- 2 cups long grain rice (what I use is Yummy’s parboiled basmati rice healthier and suitable for diabetics)
- 2-3 tbsp. Early Harvest Greek extra virgin olive oil (lucky me I was gifted with a bottle of Greek EVOO from my sister, Terri)
- 1 medium yellow onion, chopped – just over 1 cup
- 1 large garlic clove, minced
- 1/2 cup orzo pasta
- 2 lemons (I used 1 large), juice of (for the rice) plus the zest (I minced it too) of 1 lemon (to finish)
- 2 cups low sodium broth (chicken or vegetable broth)
- pinch of salt
- large handful of fresh parsley, chopped
- 1 tsp. dill weed or 1/2 tsp. dill pollen (a little goes a long way using pollen)
Rinse the long grain rice well and then soak it for about 15-20 minutes in lots of cold water; enough to cover by 1-inch; drain.
Heat 2-3 tbsp. Greek olive oil in a large saucepan with a lid until the oil is shimmering but not smoking. Add onions and cook for about 3-4 minutes until translucent, add the minced garlic and orzo. Stir until the orzo has gained some color; then add the rice and toss.
Next, add the lemon juice, broth and a pinch of salt; bring to a boil. Turn the heat to low, cover and cook 15-20 minutes or until rice is done and liquid is absorbed.
Remove rice from heat and leave it covered for about 10 minutes; do not disturb.
Uncover and stir in parsley (dill weed if using) and lemon zest. I added the dill pollen to finish topped with 2 slices of lemon.
Recipe by cookingwithauntjuju.com
Comment: Now, I mostly eat a variety of parboiled basmati rice which does not have to be rinsed. It is rice that’s kosher certified and made in the U.S. It’s been partially precooked by soaking, steaming and drying while it’s still in its edible outer husk. This gives the parboiled rice a slightly yellow color and a stronger flavor than white rice. It is higher in whole grains, which makes it more similar to brown rice according to AI. It can be a healtheir option than white rice because it’s lower in calories and carbs, higher in protein, thiamine and niacin. I like it a lot and I order it from Amazon.
Other recipes using rice:
Ginger and Jasmine Tea Sushi Rice
Mexican Rice with Tomatoes and Jalapenos
this sounds really good. I’ve not heard of dill pollen; it sounds tasty!
sherry
I have used bee pollen before but dill pollen is a first for me – so intense and such flavor 🙂 Perfect with this rice…
I love this recipe! Adding sauteed onions and chicken broth to rice really ups the flavor factor and then to also add lemon and dill, wow! I cannot wait to try this – I think it would be good with lemon piccata chicken, or any chicken for that matter.
I love this rice – as you said it has so many delicious qualities. Any recipe where lemon is used would benefit from dill pollen – chicken is perfect 🙂
I’m into any lemony dish, so this is definitely for me! It also brings back visits to Greece. They do love their dill. Dill pollen is new to me. I need to check it out. 🙂
I know you are a lemon lover like me and dill pairs with it perfectly. I am amazed at how many different pollens are available and anxious to try them all 🙂
Pingback: Salmon en Papilotte with Fennel, Potatoes and Zucchini Finished with Organic Fennel Pollen | cookingwithauntjuju.com
very nicely done, looks delicious
Thanks Charlie – it was delicious with orzo added to the rice mixture and then of course the lemon, onions and finishing touch of dill pollen. Perfect side with salmon… 🙂