Lemon-Dill Rice with Raisins

Lemon and dill add a fresh twist to this light rice pilaf.


  • 1 tablespoon olive oil
  • 3/4 cup diced green bell pepper
  • 1/3 cup sliced green onion
  • 1 cup basmati or long-grain rice
  • 2 cups water
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup Sun-Maid Natural Raisins
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons toasted pine nuts
  • Directions

    HEAT olive oil in a saucepan over medium heat. Add bell pepper and green onion; stir until softened, about 5 minutes.
    ADD rice; stir to coat with oil.
    ADD water, zest, lemon juice, salt and pepper. Bring to a simmer; cover, reduce heat to low and cook 18-20 minutes or until rice is done.
    FLUFF with a fork. Stir in raisins, dill and pine nuts. Cover and let stand 1 minute before serving.

    Makes 4 servings.