A Summer Rice Casserole with Shrimp and Dill - No. 122
How the never-dull fresh herb recreates a favorite throwback recipe
From an early age, I remember my mother placing something green on our plates. And that way of colorful cooking and serving crept into how I feed myself and others.
Apologies to Jell-O, but we do need green, and yellow, and red, bluish/purple and peachy/pink in their natural hues. And fortunately, these are the food…