Dilled Rice

Name: Dilled Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings.
Ingredients: 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

This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.—Judie Anglen, Riverton, Wyoming

Ingredients

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

Directions

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.

Nutrition Facts

3/4 cup: 253 calories, 7g fat (0 saturated fat), 3mg cholesterol, 137mg sodium, 41g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2-1/2 starch, 1-1/2 fat.

Originally published as Dilled Rice in Quick Cooking September/October 1998

Reviews

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Average Rating:

delowenstein

Jan 2, 2017

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
acooley1

Nov 13, 2013

This tasted great and was a nice side dish to round out our meal. I will definitely make again.
scarlet286

Jun 22, 2012

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.
bjsilve0

Oct 28, 2011

Made this with the Fast Baked Fish and Honey-Glazed Carrots. All where wonderful.