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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 cup long grain rice, uncooked |
1 1/2 teaspoons dried lemon peel, grated |
1 teaspoon dill weed or 1 teaspoon dill seed |
1 teaspoon salt |
3 teaspoons instant chicken bouillon |
2 cups water, cold |
1 tablespoon butter or 1 tablespoon margarine |
Directions:
1. Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well.
2. Put into to a medium saucepan and add water and butter.
3. Bring to a boil over high heat; cover and reduce heat.
4. Cook for 15 to 25 minutes until liquid is absorbed.
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