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Dill-Lemon Rice
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Nicely seasoned rice for a side dish.

Karen Steyskal


  • 1 cup (225 ml) Long Grain Rice, raw
  • 1 tsp (5 ml) Dried Grated Lemon Peel
  • 1/2 tsp (2 ml) dried Dill Weed or Dill Seed
  • 1 tsp (5 ml) Chicken Bouillon Granules
  • 2 cups (475 ml) cold water
  • Combine all ingredients in a saucepan.
  • Bring to a boil, then cover and simmer on low heat for 20-25 minutes, or until water is absorbed.
This was originally a large rice mix recipe. I made it and found that it was much too saltly in its original form. Also, I saw that it is hard to keep the herbs evenly distributed in the raw rice. Therefore, I have resized it for one meal , eliminated the salt and reduced the amount of bouillon. Enjoy!

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