A light vegetable dish of spring, quickly prepared, where spring onion is cooked in olive oil with dill and rice. Made with few ingredients, this recipe adds a fresh touch to tables during seasonal transitions.
In olive oil, sauté the white parts of the spring onion until softened.
Add the rice, sugar, salt and water, then cook over low heat.
Add the green parts of the spring onion and dill, and cook for a few more minutes. Note: Add the green parts last — if added too early, they may lose their color and flavor.
Serve once lukewarm or chilled.
Important: Add the green parts of the spring onion toward the end of cooking, otherwise their color and flavor may fade. Allergen: contains no common allergens.
If you can't find fresh scallions, leeks can give a similar result, though the flavor will be a bit milder.
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