Lemon-Rice Pilaf with Pine Nuts and Fresh Dill
Fluffy rice pilaf infused with bright lemon juice, toasted pine nuts, and fresh dill for a zesty side dish with Mediterranean flair. This greek-inspired mediterranean 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.
Ingredients
- 1 1/2 cups long-grain white rice
- 3 tbsp olive oil
- 1/4 cup pine nuts
- 1 small, finely diced onion
- 3 cups chicken broth
- 1/4 cup, freshly squeezed lemon juice
- 3 tbsp, chopped fresh dill
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- Step 2: In the same saucepan, add 1 finely diced small onion and sauté for 4-5 minutes until translucent and soft.
- 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.
- 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.
- 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.
- Step 6: Let the pilaf rest covered for 5 minutes before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Rice Pilaf with Pine Nuts and Fresh Dill take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Rice Pilaf with Pine Nuts and Fresh Dill?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain white rice from drying out.
Can I substitute ingredients in Lemon-Rice Pilaf with Pine Nuts and Fresh Dill?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Rice Pilaf with Pine Nuts and Fresh Dill for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Rice Pilaf with Pine Nuts and Fresh Dill?
Greek mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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