Monday, January 5, 2009

Dill-Lemon Rice Mix

4 cups long grain rice, uncooked
5 tablespoons dried grated lemon peel
4 teaspoons dill or dill seed
2 teaspoons salt
8 teaspoons instant chicken bouillon

To Use:
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. Great with fish or chicken.

(Source: R. Hatch, Ward Preparedness Specialist)

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