INGREDIENTS:
1½ cups basmati or jasmine rice ¼ cup loosely packed scissor snipped dill ½ cup scallions, rootlets trimmed, whites and greens kept separated, sliced fine¼ cup pistachios chopped coarsely, or lightly toasted pine nuts Salt and pepper to taste 1 tablespoon grapeseed oil 2 tablespoons butter 3 cups water or 1 cup stock and 2 cups water
METHOD:
Rinse the rice and dry in a colander.
Melt 1 tablespoon butter over medium heat, and sauté scallion whites until clear.
Add the rice and sauté until clear and smells nutty. Add half the dill and the liquid and season with salt and pepper.
Cover and bring to a boil. Reduce the heat to low and cook 15 minutes. Remove pan from heat, add the rest of the butter, 1 heaping tablespoon dill, and the nuts. Return lid to pan and wait 5-7 minutes.
Fold ingredients into rice and fluff the rice with a fork.
Serve with scallion greens scattered over the rice.
Serves: 4
Source: Chef Andrew E Cohen
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