Dill and Onion Rice

dill and onion rice

Remember that dinner party I mentioned a few weeks back, the one where I brought these tasty personal-size cakes? Welp, my friend/neighbor introduced me to dill and onion rice that evening — served alongside salmon and sautéed green beans — and suffice it to say I was hooked and had to try to re-create her dish upstairs in my kitchen. With a generous amount of dill — half of which is mellowed by cooking in the rice, the other half sprinkled on top just before serving for a nice pop of flavor — this rice is the perfect accompaniment to any simply seasoned fish, or even chicken. I don’t know about you, but this lush-yet-light fare is exactly what I crave this time of year!

Dill and Onion Rice

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4


  • 7 grams (1 1/2 teaspoons) olive oil
  • 7 grams (1 1/2 teaspoons) unsalted butter
  • 113 grams (from about 1 small) finely chopped yellow onion
  • 28 grams (2 tablespoons) dry vermouth (or dry white wine or water)
  • 240 grams (1 1/3 cups) jasmine rice (or other long grain white rice variety)
  • 1 lightly packed tablespoon fresh dill fronds, divided
  • 1/4 teaspoon Kosher salt
  • 454 grams (2 cups or 16 ounces) water
  • Freshly ground black pepper


In a medium pot (4-quart), heat olive oil and butter over medium heat until shimmering. Add onion and cook, stirring occasionally, until onions are browned around the edges (about 5 minutes). Stir in the vermouth (or wine or water), be sure to scrape up any of the browned, flavorful bits from the bottom of the pan (deglazing pan). Continue to cook until the liquid is just about evaporated.

Stir in the rice and toast the grains, stirring constantly, for about 1 minute. Stir in about 1/2 of the dill, 1/4 teaspoon Kosher salt and the water. Increase heat to high and bring to a boil. Stir, cover pot and reduce heat to low; steam for about 20 minutes or until liquid is absorbed.

Remove pot from heat (keep pot covered) and allow to rest for 5 – 10 minutes. Fluff rice with a fork, transfer to a serving bowl or platter and sprinkle remaining dill over top; season with black pepper to taste. Serve immediately!

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