In a microwave-safe large bowl, combine rice and 3 cups water. Microwave, covered, on High for 10 mins. Let stand 30 mins. Cover, and chill rice for 1 hour or overnight.
In a small nonstick skillet, heat pine nuts over medium-low heat, stirring frequently, for 4-5 mins, or until toasted and fragrant.
In a small bowl, whisk together lemon juice, oil, dill, salt, pepper, and cumin. Pour over chilled rice, stirring gently to combine. Add capers and pine nuts, tossing gently to coat. Garnish with dill sprig.
Originally Submitted
7/14/2010
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