This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.—Judie Anglen, Riverton, Wyoming
- 1 cup uncooked long grain rice
- 2 tablespoons butter
- 2-1/2 cups chicken broth
- 1 teaspoon dried minced onion
- 2 tablespoons snipped fresh dill or 2 teaspoons dill weed
- In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill. Yield: 4 servings.
Originally published as Dilled Rice in Quick Cooking September/October 1998, p7
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