Dilled Rice Recipe
Dilled Rice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This dish complements fish nicely, and with just five ingredients, it's a snap to prepare.—Judie Anglen, Riverton, Wyoming
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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. Yield: 4 servings.
Originally published as Dilled Rice in Quick Cooking September/October 1998, p7

Nutritional 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.

  • 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
  1. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forDilled Rice

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
delowenstein User ID: 3766053 259114
Reviewed 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"

MY REVIEW
acooley1 User ID: 62623 24151
Reviewed Nov. 13, 2013

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

MY REVIEW
scarlet286 User ID: 1078473 66366
Reviewed 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."

MY REVIEW
bjsilve0 User ID: 172187 59153
Reviewed Oct. 28, 2011

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

Loading Image