SCALLION-DILL PILAF
RICE
- 3 quarts salted water in a 5- to 6-quart pot
- 1 cup long-grain white rice
- Good-tasting extra-virgin olive oil
- 6 whole scallions, thin sliced
- 1 garlic clove, fine minced
- ½ tight-packed cup fresh dill leaves, chopped
- 1 to 2 teaspoons grated lemon zest, or to taste
- Salt and fresh-ground black pepper
Instructions:
This rice looks like spring in a bowl and tastes even better than you can imagine.
- Bring the salted water to a boil.
- Drop the rice into the water and boil for 10 minutes, or until it is slightly undercooked. Drain the rice thoroughly and return it to the pot. Cover the pot and set it aside.
- While the rice is resting, film a small sauté pan with a generous amount of olive oil, and sauté the scallions over medium heat until they begin to soften, about 1 minute. Stir in the garlic, and pull the pan from the heat.
- Add the scallion-garlic sauté to the pot of rice, along with the dill and lemon zest. Combine gently, taste for seasoning, and cover. Let rest for an additional 5 minutes, and serve.