- 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.
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.
- 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
- Nov 13, 2013
This tasted great and was a nice side dish to round out our meal. I will definitely make again.
- 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.
- Oct 28, 2011
Made this with the Fast Baked Fish and Honey-Glazed Carrots. All where wonderful.
- Oct 27, 2009
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