1. In a saute pan heat up 1 tablespoon olive oil. Saute the basmati rice in the oil for 5 minutes or until light golden brown; stirring constantly. 2. Pour in the broth and add the salt. Cook covered over low heat for about 20 minutes or until water is absorbed and rice is tender. 3. While the rice is cooking, lightly toast the walnuts then chop coarsely. Chop the dill. 4. Fluff the rice with a fork and stir in the walnuts, dill, raisins, lemon zest, vinegar and 1/2 tablespoon olive oil. 5. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
