Yum
Everyone needs a good side dish in their repertoire! Living with a Persian means we end up eating a lot of rice. It's a staple in MGG diet even though we've tried to curb that carb craving many times, we still crave it.
MGG typically wants rice as a side dish when we grill chicken, whether it be kabobs, breasts, drumsticks...whatever, rice is always foremost in his mind. So last week we decided to grill some Latin Grilled Chicken (soooo yum!) and with that we needed a quick and easy side dish. So I knew he was leaning toward rice along with some veggies, and I don't mind his cravings because truth be told, I love it too.
Let's talk about rice! There are so many varieties of rice out there which one to choose? Basmati, a white long grained rice that is aromatic is the choice of Persians and many other cultures. But there are others that are wonderful as well such as Jasmine, brown, mixed with wild rice, red rice...and the list goes on and on. So one consideration I had was that I didn't want to spend 20 minutes on a weeknight cooking rice, so I chose a converted rice that cooks in minutes. No shame here. You can use what you want but this turned out beautifully and it is a real time savor during the week.
Rice is boring! True, rice tends to be bland, but there are ways you can jazz it up. I wanted a rice that mirrored the flavors in my Latin Grilled Chicken so I added aromatics. Swapping out chicken broth for the water gives rice a nice flavor boost. Some simple touches to finish the rice also add some pep to it. I added lemon zest, lemon juice, and fresh chopped dill to give it tons of flavor.
So there you have it, Lemon Dill Rice! It's the perfect side dish for chicken, fish, pork, and beef, and works well with most Latin, Mediterranean, and Middle Eastern dishes. Make sure to try this simple side dish this week. It's one the whole family will love.
Enjoy!
Lemon Dill Rice
serves 3-4
1 cup minute rice
3/4 cup low sodium chicken broth
1/4 cup water
zest of 1 lemon
1/2 lemon, lemon juice
2 Tbls. fresh dill, chopped
Place chicken broth and water in a saucepan. Turn on heat to high and boil water. Add rice to boiling water, turn off heat and cover. Wait 5 minutes. Add lemon zest, and juice of 1/2 of a lemon, plus the chopped dill. Stir to combine and serve hot.
MGG typically wants rice as a side dish when we grill chicken, whether it be kabobs, breasts, drumsticks...whatever, rice is always foremost in his mind. So last week we decided to grill some Latin Grilled Chicken (soooo yum!) and with that we needed a quick and easy side dish. So I knew he was leaning toward rice along with some veggies, and I don't mind his cravings because truth be told, I love it too.
Let's talk about rice! There are so many varieties of rice out there which one to choose? Basmati, a white long grained rice that is aromatic is the choice of Persians and many other cultures. But there are others that are wonderful as well such as Jasmine, brown, mixed with wild rice, red rice...and the list goes on and on. So one consideration I had was that I didn't want to spend 20 minutes on a weeknight cooking rice, so I chose a converted rice that cooks in minutes. No shame here. You can use what you want but this turned out beautifully and it is a real time savor during the week.
Rice is boring! True, rice tends to be bland, but there are ways you can jazz it up. I wanted a rice that mirrored the flavors in my Latin Grilled Chicken so I added aromatics. Swapping out chicken broth for the water gives rice a nice flavor boost. Some simple touches to finish the rice also add some pep to it. I added lemon zest, lemon juice, and fresh chopped dill to give it tons of flavor.
So there you have it, Lemon Dill Rice! It's the perfect side dish for chicken, fish, pork, and beef, and works well with most Latin, Mediterranean, and Middle Eastern dishes. Make sure to try this simple side dish this week. It's one the whole family will love.
Enjoy!
Lemon Dill Rice
serves 3-4
1 cup minute rice
3/4 cup low sodium chicken broth
1/4 cup water
zest of 1 lemon
1/2 lemon, lemon juice
2 Tbls. fresh dill, chopped
Place chicken broth and water in a saucepan. Turn on heat to high and boil water. Add rice to boiling water, turn off heat and cover. Wait 5 minutes. Add lemon zest, and juice of 1/2 of a lemon, plus the chopped dill. Stir to combine and serve hot.
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