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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crusty Rice with Dill and Pine Nuts Recipe

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This recipe for Crusty Rice with Dill and Pine Nuts is from Those Phillips Girls Can Cook!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups Basmati Rice
1 small onion, small dice or 1 large shallot, small dice
Vegetable broth (if need it to be vegetarian), if not, chicken broth works well, 1 1/2 cups or if water is your choice, adjust all other seasonings.
1/2 to 3/4 cup Pine nuts
1/2 to 3/4 cup chopped fresh dill
more fresh dill and Pine nuts for garnish, if you like
3 T butter
2 T good organic olive oil
salt and pepper to taste
Directions:
Directions:
Par boil the rice in the broth, 4-5 minutes at a rolling boil. Drain , reserve the broth or water(if you choose to use only water) and let dry in a colander.
This is a layered dish with no stirring of the rice. Determine how much rice, herb and nuts you need for 2 equal layers.
Heat butter and oil in a heavy bottom pot that has a lid, and saute the onion or shallot until clear. Add the first layer of rice, top with dill and pine nuts, scattered evenly.
Add 2nd layer of rice and repeat above.
Cover the whole thing with 1 1/2 cup of the reserved broth or water, adding to it to make up for evaporation.
Place a chean folded dish towel directly, then place a plate on top of the towel. Cover with the tight fitting heavy lid and cook over low heat for 30-40 minutes. Be careful not to have the burner too hot as the rice will burn. Do not peek, do not stir, do not shake pan.
Remove top, plate and carefully remove dish towel.
Fluff with a fork and you should have nice crusty rice on the bottom, along with beautifully cooked rice, al dente, or to the tooth. Taste for seasoning and use what you like.
Serve in a pretty glace bowl or platter and garnish with Pine nuts, dill and a drizzle of olive oil.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour *
Personal Notes:
Personal Notes:
*may take less, maybe more, depends on humidity and after making this the first time, you can adjust cooking times or how hot your burner is for the browning of rice. Do not worry, just be happy and sit back and take the compliments you will get.

 

 

 

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