Lemon-Dill Pilaf With Kale and Chilies

Lemon-Dill Pilaf With Kale and Chilies
Paul Sirisalee
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preparation
10
minutes
cooking
45
minutes
Serves 4

Ingredients

2
tablespoons
unsalted butter
1
onion, chopped
1
red chili, chopped
1/2
medium bunch kale, thick stems removed and leaves chopped (about 3 cups)
kosher salt and black pepper
1
cup
white rice
2
tablespoons
fresh lemon juice
2
tablespoons
chopped dill

Directions

  1. Heat the butter in a large saucepan over medium heat. Add the onion, chili, and kale, season with ¾ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes.
  2. Add the rice and 1¾ cups water to the saucepan. Reduce heat and simmer, covered, until the rice is tender, 20 to 25 minutes. Fold in the lemon juice and dill.

 

Sue Li
October 2012

Nutritional Information

  • Per Serving
  • Calories 278
  • Fat 7 g
  • Sat Fat 4 g
  • Cholesterol 15 mg
  • Sodium 386 mg
  • Protein 6 g
  • Carbohydrate 49 g
  • Sugar 2 g
  • Fiber 2 g
  • Iron 3 mg
  • Calcium 93 mg
What does this mean? See Nutrition 101.

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