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Dill Lemon Rice Mix


4 cup Long Grain Rice, Uncooked
5 tsp Dried Grated Lemon Peel
4 tsp Dill Weed or Dill Seed
2 tsp Salt
8 tsp Instant Chicken Bouillon

Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months.

Makes about 4 1/2 cups of mix.

Dill Lemon Rice:
Combine 1 1/2 cups of mix, 2 cups cold water, and 1 tablespoon butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.

Makes 4 to 6 servings.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.