Rice Pilaf with Leeks and Almonds

An intensely flavorful rice dish spiced with fresh dill.


2 tablespoons olive oil

1 leek, chopped

2 scallions, chopped

1 clove garlic, chopped

2 tablespoons fresh dill, chopped


3 tablespoons lemon juice

4 cups water

2 cups white rice, uncooked

1 teaspoon salt

1 teaspoon ground cumin

1/2 cup sliced blanched almonds

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Place olive oil in a large pot. Saute leeks, scallions, garlic and dill over medium heat for 2 minutes, stirring occasionally. Add honey and 2 tablespoons lemon juice. Continue stirring for one minute. Add water, rice, salt and bring to a boil. Reduce heat to low. Stir in cumin. Cover and simmer for 15 to 20 minutes, until rice is tender and water is absorbed. Toss in almonds and remaining tablespoon of lemon juice. Use fork to fluff.
Serves: 4-6