Per 1 cup rice: -Zest 1/2 a lemon and squeeze the juice into the rice (prior to cooking) -Sprinkle 1-2 scant palmfuls/generous pinches of dill (I had to use dried, so adjust accordingly for fresh) over the top. -Sprinkle a little salt over the top and add 1 3/4 cups water -Cook on medium low until it starts to firm, then remove from heat for 10 minutes and finish it up on medium/medium-high heat. -Serve, and garnish with fresh lemon slices.
What she said. I'm so glad I'm not the only person who thought that. Also, delicious. You owe me a dinner when you get back to the states, cause I said so.
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-Zest 1/2 a lemon and squeeze the juice into the rice (prior to cooking)
-Sprinkle 1-2 scant palmfuls/generous pinches of dill (I had to use dried, so adjust accordingly for fresh) over the top.
-Sprinkle a little salt over the top and add 1 3/4 cups water
-Cook on medium low until it starts to firm, then remove from heat for 10 minutes and finish it up on medium/medium-high heat.
-Serve, and garnish with fresh lemon slices.
Pretty simple, really.
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What she said. I'm so glad I'm not the only person who thought that. Also, delicious. You owe me a dinner when you get back to the states, cause I said so.
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*foodgasm*
I must eat this someday.
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