Pine Nut Lemon Rice
For plain lemon rice, omit the pine nuts. This rice goes very well with fish, or any other dish that would be complimented by the lemon, and dill if using.
Rice triples in size once cooked. For a single serving of rice, you'll typically need about 1/4 cup (45 grams) of uncooked rice for a side dish, which yields approximately 3/4 cup (150 grams) of cooked rice. If you plan to use rice as a main course, a larger portion of about 1/2 cup (90 grams) of uncooked rice is a good guideline.
Pine Nut Lemon Rice
Note: The proportion of rice to liquid (including the lemon juice) should be 1 part rice to 1 1/2 parts liquid. Something about the lemon juice makes the rice cook up mushy. We will try this next time using no lemon juice when cooking the rice, but plenty of grated lemon peel for flavor. Lemon juice could be tossed in once the rice is cooked if more lemon flavor is desired. Parsley could always be added.
1 1/4 cup long-grained white rice
2 Tbsp. butter
1 1/2 cups chicken broth (1 14 oz. can chicken broth)
2 Tbsp. lemon juice
(omit, or add when fluffing for more flavor)
1 tsp. salt
1 Tbsp. lemon peel, julienned
1/4 cup pine nuts (or thin sliced almonds)
1 tsp. dill weed (1/2 tsp. dried), optional
Wash the rice in water to rinse off the excess starch; this will prevent it from getting sticky. Melt the butter in a small pan; add the rice and cook for 1 minute. Add the chicken broth, lemon juice, salt and lemon peel, and bring to a boil. Cover the pan, reduce the heat as low as it will go, and cook for about 15 minutes. Remove from heat and let sit for 10 more minutes.
In the meantime, toast the pine nuts in a dry cast iron pan, stirring contantly. Watch carefully because they only take a minute to brown. Add the pine nuts and dill weed, if using, to the rice and fluff. Serve hot.
Lemon-herb Rice Pilaf
from Google AI generated
A simple lemon-herb rice pilaf is a classic pairing for grilled trout, complementing the fish's delicate flavor without overpowering it. The toasted grains provide a nutty depth, while fresh herbs and a touch of lemon brighten the entire dish.
2 tbsp olive oil or butter
1 small shallot or 1/4 yellow onion, minced
2 cloves garlic, minced
1 cup long-grain white rice, rinsed
[1/4 cup sliced almonds, not slivered, or pine nuts, as much as desired (optional)]
2 cups chicken or vegetable broth
To Finish:
1/4 cup chopped fresh parsley
2 tbsp fresh dill, chopped
Zest and juice of 1 lemon
Salt and freshly ground black pepper, to taste
Sauté aromatics: In a medium saucepan, heat olive oil or butter over medium heat. Add the minced shallot and cook for 3–5 minutes until softened and translucent.
Toast the rice: Stir in the minced garlic and cook for 30 seconds until fragrant. Add the rinsed rice, [sliced almonds or pine nuts] and cook for 1 minute, stirring to lightly toast the grains.
Simmer the pilaf: Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18–20 minutes, or until the liquid has been absorbed.
Rest and finish: Remove the pan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become fluffy.
Fluff and season: Uncover the pot and fluff the rice with a fork. Gently stir in the chopped fresh parsley, fresh dill, lemon zest, and lemon juice. Season with salt and pepper to taste.
[Add herbs at the end: Stirring in the fresh herbs and lemon juice at the end preserves their bright color and vibrant flavor.]
Serve: Transfer the pilaf to a serving dish and serve warm alongside your grilled trout.
