Dill Rice Pilaf
Dill Rice Pilaf
Yield: 4 Servings
  • 3 Tablespoons fresh dill, gently rubbed under cold running water, finely chopped
  • ½ cup onion, scrubbed with clean vegetable brush under running water, chopped
  • 2 Tablespoons vegetable oil
  • 2 cups water
  • 1 cup uncooked brown rice
  • 1 teaspoon salt
  • 1 Tablespoon lemon juice
  • ¼ teaspoon black pepper


  1. Wash hands with soap and water.
  2. Rinse dill by gently moving around in a bowl of cool water. Pat dry with a paper towel, then finely chop.
  3. Chop onion into small pieces.
  4. Heat the vegetable oil in a medium sized pot. Sauté the chopped onion for about a minute.
  5. Add 2 cups water, brown rice, salt, lemon juice, pepper and dill into the pot of sauteed onion and bring to a boil.
  6. Lower heat so the rice mixture is simmering and cover pot with a lid. Cook rice according to the directions on the package.
  7. Store leftovers in a sealed container in the refrigerator for up to four days.
  • Substitute 1 Tablespoon of dried dill for the fresh dill.

Nutrition Information:

  • Calories 260
  • Total Fat 8g
  • Saturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 590mg
  • Total Carbohydrates 42g
  • Fiber 3g
  • Total Sugars 1g, includes 0g Added Sugars
  • Vitamin D 0%
  • Calcium 0%
  • Iron 6%
  • Potassium 4%
Nutrition Software Used: 
ESHA Food Processor