Hands-On Time
10 Mins
Total Time
45 Mins
Yield
Serves 4
Paul Sirisalee

How to Make It

Step 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.

Step 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.

Chef's Notes

 

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Ratings & Reviews

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