Difference between revisions of "Dill Mint Pilaf"
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
RealRecipes (talk | contribs) m (Text replace - ". Category:North American cuisine" to ". ==References== <references/> Category:North American cuisine ") |
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# Scatter with remaining dill. | # Scatter with remaining dill. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Pilaf Recipes]] | [[Category:Pilaf Recipes]] | ||
[[Category:Long-grain rice Recipes]] | [[Category:Long-grain rice Recipes]] | ||
Revision as of 10:52, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Baxter Estate in Heath, Texas in 1984. From "Catsrecipes Y-Group"[1]
Ingredients
- 1½ cups white long-grain rice
- 1 white onion finely chopped
- 3 tablespoons olive oil
- ½ bunch green onion finely chopped
- ½ bunch dill chopped
- 2 tablespoons fresh mint
- 1 tablespoon green peppercorn
- 1 tablespoon pine nuts
- ½ teaspoon salt
- 3 cups water
Directions
- Heat oil in a pot.
- Stir onions, green onions, green peppercorns and pine nuts then cook until soft.
- Add rice and mint then stir 3 minutes.
- Add water and salt.
- Bring to boil and simmer on low for 20 minutes.
- Turn off and stir in half the dill.
- Cover top of the pot with a paper towel or a clean kitchen towel.
- Place lid on paper towel and let rice sit for at least 10 minutes before you serve.
- Scatter with remaining dill.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
