Lemon-Rice Pilaf with Pine Nuts and Fresh Dill

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fluffy rice pilaf infused with bright lemon juice, toasted pine nuts, and fresh dill for a zesty side dish with Mediterranean flair. This Mediterranean recipe, ready in about 35 minutes, pairs long-grain white rice, olive oil, pine nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 6 Greek cuisine 230 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1/4 cup pine nuts and toast, stirring, for 2-3 minutes until golden and fragrant. Remove pine nuts and set aside.
  2. Step 2: In the same saucepan, add 1 finely diced small onion and sauté for 4-5 minutes until translucent and soft.
  3. Step 3: Add 1 1/2 cups long-grain white rice to the onions, stirring constantly for 2 minutes to coat the rice with oil and toast lightly.
  4. Step 4: Pour in 3 cups chicken broth, 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
  5. Step 5: Remove from heat and fluff rice with a fork. Stir in 1/4 cup freshly squeezed lemon juice, 3 tbsp chopped fresh dill, and the toasted pine nuts.
  6. Step 6: Let the pilaf rest covered for 5 minutes before serving to allow flavors to meld.

Related recipes