Lemon Dill Rice

39 Reviews

Prep: 10 min
Cook: 1 hr
Ready In: 1 hr 10 min

“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.” - by glouise

Directions

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.

Nutrition

Amount Per Serving (8 total)

Calories
222 cal
11%

Fat
4.9 g
8%

Carbs
40.3 g
13%

Based on a 2,000 calorie diet

Reviews (39)

Rate This Recipe

MOTHERMINDY

Mar. 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...." See more"

naples34102

Jul. 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..." See more 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

Jun. 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...." See more"

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