This is a Dill Weed Rice Recipe with Barley and other ingredients. Complimentary alongside Cabbage Rolls or Baked or Pan Fried Fish. This is also really good with Tzatziki Sauce on the side or spread on the plate to be topped with the Dillweed Rice.
Dill Weed Rice Ingredients
Rice, Water, Oil, Seasoning (Dillweed, Salt, Celery Salt, Black Pepper), Garlic, Bouillon Cube.
Dillweed Rice Seasoning
The Star of the Dish is Dill Weed, and Fresh is better. Although I always seem to have the dried version on hand. It’s the Dill Weed in the Rice that makes this a perfect side dish for Cabbage Rolls and Baked or Pan Fried Fish. If you’re looking for some zing, add some Lemon Juice.
Cumin is also another spice that pairs exceptionally well with Dillweed and creates a flavor profile that seems to be greater than either the dillweed or cumin by itself. The combination of Dillweed & Cumin is remarkable, and even with Cumin the addition of Coriander. Which again seems to create a new flavor when the both are combined.
Dill Weed Rice with Barley
Barley is completely optional to add, but it really does offer up a very nice textural contrast. If making the Rice without the Barley, then keep the Rice & Water Ratio the same.
Barley typically requires about 3 parts water for every 1 part Barley. If adding in Barley, then add 3 more equal parts of water in addition to the water added for the rice.
As with the ratio of water to rice, adjust with slightly more or less based on the outcome and your particular brand of rice.
Rice Cooker Dill Weed Rice
Wash & Rinse Rice to place in Rice Cooker. Add the water to a small pot with the bouillon cubes and heat over max heat. Press the Bouillon cubes down with a fork to help it completely dissolve faster, and empty into the rice cooker with the remaining ingredients. Give everything a good mix and cook on the basic white rice setting.
Equipment
- 1 Rice Cooker
- 1 Fine Sieve
- 1 Small Sauce pot
Ingredients
- 1 C Basmati Rice
- 2 Tbl Barley - Optional, if adding, add another 1/3 C of Water.
- 1 C Water
- 1 Tbl Oil
- 1/2 tsp Salt & Celery Salt - each
- 1 tsp Dill Weed - or more
- 1/4 tsp Black Pepper
- 2 cloves Garlic Minced
- 1 Cube Maggi Chicken Bouillon - or Knorr Pork
Instructions
- Wash the Rice well and strain through a fine sieve. Empty into the Rice cooker.
- Add the water and bouillon cubes to a sauce pot set over max heat and use a fork to help completely dissolve the bouillon cube. Mix well and empty into the rice cooker with the remaining ingredients.
- Mix well again and set the rice cooker on the basic white rice setting. Fluff the Rice and serve.