- 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.
Reviews for Dilled Rice
"I found that I needed to use more than 2-1/2 cups of water. I used 2 chicken bouillon cubes in place of the chicken broth along with the water, 1 cup long grain rice, 1 small onion, chopped, 2 Tbsp. margarine, 1 tsp. seasoned salt. I added 2 celery ribs, diced and used 2 tsp. dill weed. I'd cooked 15 to 20 minutes after bringing mixture to a boil and cooking until rice is tender. I added just enough more water as needed so the rice wasn't sticky! On the whole, this recipe was very tasty! I think that for me, adding the celery and regular onion gave the rice more flavor! I didn't saut? the rice! delowenstein"
"This tasted great and was a nice side dish to round out our meal. I will definitely make again."
"I am horrible at cooking long-grain rice without it being very sticky. I might try this recipe next time with instant rice and see how it turns out. Mine was too mushy."
"Made this with the Fast Baked Fish and Honey-Glazed Carrots. All where wonderful."