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.
Servings: 4 portions
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.
Notes
This recipe uses a 1:1 ratio of Water to Rice without any Barley added and creates a firm, al dente rice. For softer rice, add about 1/4 C — 1/2 C more water. The amount will vary not only based on preference, as in al dente to softer and fluffier. But brand of rice too.