Instant Pot Basmati Dill Rice
There’s a Mediterranean restaurant we used to go to quite a bit in Chicago and on the balance, the food is just okay but their dill rice is superlative. I would sometimes go just for that. I decided it was high time to try my hand at a beautiful dill rice, made especially easy and convenient with an Instant Pot. It is herby, slightly tangy and pillowy soft with separated grains.
Trying this at home, you don’t have to use white basmati, you can use brown, but I recommend basmati rice either way for the rich, nutty, buttery flavor. You will need to check on the amount of water to add and time adjustments if you switch the rice. Similarly, you can make this on the stovetop, but check the liquid and time recommendations. Don’t be alarmed when you lift the lid and it’s not very pretty. The dill clumps together, but simply fluffing it with a fork fixes that.
This dish is perfect with many dishes, especially Middle Eastern stews.
1 tablespoon olive oil
2 cups white basmati rice, rinsed well
2 tablespoons dried dill
1 teaspoon ground cumin
2 ½ cups vegan broth
1 tablespoon tamari or soy sauce
1 tablespoon fresh lemon juice
Warm the olive oil in the Instant Pot on saute for a minute, then add the rice, dill and cumin, stirring together for a minute. Add the broth and tamari, stir, and lock on the top with the knob set to seal. Set the timer to five minutes, turn the pressure to high and cook let the natural pressure release for 10 minutes after the timer. Carefully release the remaining pressure. Stir and fluff with a fork to combine, then add the lemon juice, continuing to combine. Add salt and pepper to taste and serve warm.
There’s a Mediterranean restaurant we used to go to quite a bit in Chicago and on the balance, the food is just okay but their dill rice is superlative. I would sometimes go just for that. I decided it was high time to try my hand at a beautiful dill rice, made especially easy and convenient with an Instant Pot. It is herby, slightly tangy and pillowy soft with separated grains.
Trying this at home, you don’t have to use white basmati, you can use brown, but I recommend basmati rice either way for the rich, nutty, buttery flavor. You will need to check on the amount of water to add and time adjustments if you switch the rice. Similarly, you can make this on the stovetop, but check the liquid and time recommendations. Don’t be alarmed when you lift the lid and it’s not very pretty. The dill clumps together, but simply fluffing it with a fork fixes that.
This dish is perfect with many dishes, especially Middle Eastern stews.
1 tablespoon olive oil
2 cups white basmati rice, rinsed well
2 tablespoons dried dill
1 teaspoon ground cumin
2 ½ cups vegan broth
1 tablespoon tamari or soy sauce
1 tablespoon fresh lemon juice
Warm the olive oil in the Instant Pot on saute for a minute, then add the rice, dill and cumin, stirring together for a minute. Add the broth and tamari, stir, and lock on the top with the knob set to seal. Set the timer to five minutes, turn the pressure to high and cook let the natural pressure release for 10 minutes after the timer. Carefully release the remaining pressure. Stir and fluff with a fork to combine, then add the lemon juice, continuing to combine. Add salt and pepper to taste and serve warm.
Vegan, Side Dish, Ingredient, Rice, Basmati Rice, Dill