This rice is one of our all-time favorite sides...and one that we don't make often enough.
Now listen to me very carefully. Unless you L-O-V-E the taste of dill, follow the fresh herb measurements exactly. After making this a couple of times, I decided I wanted to make it for my family. With a combination of being a little too confident and wanting to look like a fancy cook who just throws things together in a food processor, I added WAY too much dill, thus, completely grossing out my family and therefore deterring them from ever trying it again. Including, at the time, my newly pregnant sister who was already battling morning sickness. I literally forced her to eat some. (My bad, Kare-bear...)
So heed my warning and you will love this as much as we do!
~ 2 tablespoons of butter
~ 1 1/4 cups long-grain white rice
~ 2 1/4 cups chicken stock, divided
~ 1 honeycrisp, gala, or golden delicious apple - seeded and chopped
~ 3/4 cup packed flat-leaf parsley
~ 1/4 cup packed fresh dill
~ 1 6oz. brick sharp white cheddar cheese, cut into small 1/4 inch cubes
1. In a large saucepan with a tight-fitting lid, melt the butter over medium heat. Add the rice and toast for a minute or two.
2. Add 2 cups of chicken stock and bring to a boil. Lower the heat, cover and simmer for 10 minutes.
3. Add the apple and simmer for 8 minutes.
4. While the rice cooks, using a food processor, combine 1/4 cup chicken stock, the parsley, dill, and 1/4 teaspoon salt until finely chopped. Stir into the rice during the last minute of cooking.
5. Turn off the heat and let the rice stand, covered, for a couple of minutes before fluffing with a fork. Stir in the cheese cubes, cover, and allow the cheese to get good and melted before serving.