Lemon-Dill Pilaf With Kale and Chilies

lemon-dill-pilaf-kale-chilies
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 278 calories
    • 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

Ingredients

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