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Lemon Dill Rice

Lemon Dill Rice

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glouise

A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1782 mg
  • 71%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Bake for 1 hour, covered, in the preheated oven. Garnish with lemon zest and chopped parsley.
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Reviews

MOTHERMINDY
23
3/4/2005

This was really good. I did decrease the salt to 1 teaspoon and it turned out fine. I also just let it cook on the stovetop instead of baking. It was done much quicker and still had a great taste.

naples34102
21
7/20/2010

Since in her description the submitter indicates she "likes to use fresh dill when available," I can only assume that in the recipe where she calls for dill SEED she really meant dill WEED. Dill seed would give this an altogether different flavor, similar to caraway seed - so that's what I used, fresh dill WEED. Baking this for an hour wasn't necessary and perhaps not even advised. Once the onion and rice were browned I added the water and cooked it on the stovetop in the conventional manner, covered and simmered for about 20 minutes. Hubs and I enjoyed this. It had a fresh, delicate flavor of lemon and dill which was the ideal complement to the fish I served with it.

LaPage
14
6/4/2006

I really liked this recipe. I did not use all the dill I only used 4 teaspoons of dill in stead of the 2 tablespoons it called for. I also reduced the salt to one teaspoon.