dill pickle rice Recipe

Name: dill pickle rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large kosher dill pickles, I used Valsic; 1 cup rice; 29 oz broth vegetable or chicken; 1/4 cup pickle juice; 1 tbsp ground turmeric powder; 1 tbsp ground cumin powder; 3 small carrots julienned; 1 large onion sliced julienned; 1/2 tsp salt; 1/4 cup sunflower oil

Servings: persons

3 large kosher dill pickles, I used Valsic
1 cup rice
29 oz broth vegetable or chicken
1/4 cup pickle juice
1 tbsp ground turmeric powder
1 tbsp ground cumin powder
3 small carrots julienned
1 large onion sliced julienned
1/2 tsp salt
1/4 cup sunflower oil

1
Heat oil in the pot
2
Add rice let fry stirring constantly
3
Add onion
4
Add broth let boil
5
Add spices
6
Add carrots onions
7
Slice your pickles in half then slice your halves into quarters then chop them other way into quarters
8
Add pickle juice cover stirring occasionally when liquid is almost gone cover remove from hear cover let sit 15 minutes serve enjoy

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 large kosher dill pickles, I used Valsic, 1 cup rice, 29 oz broth vegetable or chicken, 1/4 cup pickle juice, and more.

Yes, dill pickle rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

dill pickle rice

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