Ingredients
Scale
- 2 cups basmati rice; or jasmine rice, rinsed until water runs clear
- â…“ cup dried dill
- 4 garlic cloves, minced
- â…“ cup olive oil
- 1 ½ teaspoon salt, or to taste
- ½ teaspoon ground pepper, or to taste
- juice from 1 lemon
- 1 tbsp. chopped fresh cilantro
- â…“ cup dried cranberries (optional)
- 3 ½ cups water
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In a large pot over medium heat, add the olive oil and minced garlic. Cook for about 30–60 seconds until fragrant, being careful not to burn it.
- Stir in the dried dill, salt, and black pepper.
- Add the rinsed rice to the pot and stir for about a minute to toast the grains lightly.
- Pour in the water and add the chopped cilantro and dried cranberries, if using. Adjust seasoning as needed.
- Bring to a boil, then reduce the heat to low and cover the pot, letting the rice simmer for about 15–18 minutes or until liquid is absorbed.
- Remove from heat and let sit covered for about 5 minutes.
- Fluff the rice with a fork and stir in the lemon juice. Serve warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, use high-quality olive oil for added flavor.
You can substitute fresh dill for dried if available, just use about 3 times the amount of fresh.
The cranberries provide a nice sweetness and contrast; feel free to omit if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg