- 3 tablespoons butter
- 1 large onion, minced
- 2 cups long-grain white rice
- 4 cups water
- 1/4 cup fresh lemon juice
- 2 tablespoons salt
- 2 tablespoons dill seed
- 1/2 teaspoon grated lemon zest
- 1 teaspoon chopped fresh parsley for garnish
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a heavy skillet over medium heat. Add the onion and rice; cook and stir until lightly toasted. Stir in the water and lemon juice, and season with salt and dill seed. Bring to a boil. Pour the rice mixture into a 3 quart casserole dish.
- Bake for 1 hour, covered, in the preheated oven. Garnish with lemon zest and chopped parsley.
03/09/2017
recipepes.com
Lemon Dill Rice, recipe
PT15M
PT1H
5
455 calories
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