1. Heat oil in a 2 quart saucepan (you will need on that has a lid) over medium heat. Add onions, cardamom, and jalapeño; sauté for about one minute. Add rice and stir until the grains are well coated, about 1 minute. Add dill and salt and sauté over low heat for 2 minutes. 2. Add broth, cover saucepan, and cook on low until the rice is tender and has absorbed all the liquid, about 25 minutes. Let the rice stand for 5 minutes and fluff with fork. ---------------------------------------------------------------------------
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