Dilled Rice
Total Time
Prep/Total Time: 25 min.
Makes
4 servings
This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.—Judie Anglen, Riverton, Wyoming
Prep/Total Time: 25 min.
4 servings
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.
Reviews
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.
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