Name: Lemon rice with dill oil and vongole
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil; 1 white onion, thinly sliced; 2 garlic cloves, crushed; 300 gm medium grain rice, rinsed; Zest and juice of 1 lemon; 125 ml (½ cup) white wine; 625 ml (2½ cup) fish stock; 500 gm vongole, purged; Dill Oil; ¼ cup (loosely packed) dill leaves, finely chopped; ¼ preserved lemon, rind finely chopped; 60 ml (¼ cup) olive oil

Lemon rice with dill oil and vongole

Lemon rice is decidedly Greek. Here it is served with vongole to celebrate Mediterranean flavours.

Lemon rice with vongole and dill oil on white dish with blue and white patterned napkin and silver knife and fork.

Serves 4

Prep

10M

Cook

1H 10M

Total

1H 20M

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This is a Greek seafood dish that brings people together. Place the vongole in the middle of the table and it’s a fight to get to the bottom. Don’t forget to soak up those beautiful juices with some crusty bread.

Ingredients

2 tbsp extra-virgin olive oil

1 white onion, thinly sliced

2 garlic cloves, crushed

300 gm medium grain rice, rinsed

Zest and juice of 1 lemon

125 ml (½ cup) white wine

625 ml (2½ cup) fish stock

500 gm vongole, purged

Dill Oil

¼ cup (loosely packed) dill leaves, finely chopped

¼ preserved lemon, rind finely chopped

60 ml (¼ cup) olive oil

Method

Heat oil in a large saucepan with a lid over medium heat, add onion and garlic, and cook, stirring occasionally, until onion has softened (6-7 minutes). Stir in rice and zest and cook until the rice is coated (2 minutes). Add wine and cook until reduced by half (5 minutes). Add stock, cover, and cook, until rice is tender (15 minutes).

Remove lid, add lemon juice and vongole to pan, cover and cook until vongole have open and rice is cooked (20 minutes). Discard any unopened vongole.

Meanwhile, for dill oil, combine ingredients in a small bowl, season to taste and stir to combine.

To serve, divide mixture between bowls and spoon over dill oil.

Recipe by Helena Moursellas Recipe writer and developer

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Olivia Blackmore

Ingredients

Method

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