Ingredients
- 4 cups long grain rice - uncooked
- 4 tsp. dill weed
- 8 tsp. instant chicken bouillon
- 5 tsp. dried grated lemon peel
- 2 tsp. salt
Directions
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 T 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.
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Submitted 6/13/05.
Source: magazine
Submitted By: Gina S
gms39@yahoo.com
Dill-Lemon Rice Mix