Thursday, April 1, 2010

Lemon Dill Rice

Lemon dill rice is a wonderful side dish to serve with salmon. I like to use fresh dill and lemon, but you can substitute with dry dill and lemon juice in place of lemon zest.


Ingredients:

1 cup uncooked Basmati rice

1 1/2 cups water

1/2 cup chicken broth

2 tsp fresh dill, chopped fine

1 tsp lemon zest, (or 1 tsp lemon juice)

  1. Bring the water and chicken broth to a boil.
  2. Add the rice and simmer gently until the rice is tender and the water is absorbed.
  3. Before serving stir in the dill and the lemon zest.

9 comments:

  1. This sounds good. I plan on making it tonight! Thanks ladies!

    ReplyDelete
  2. What a beautiful presentation. Your recipe sounds delicious!

    ReplyDelete
  3. Yumy I bet this is wonderful.
    great idea to infuse the rice with more spices.
    Thanks for sharing.

    ReplyDelete
  4. mmhmm I love rice - great idea!

    ReplyDelete
  5. Simple combination with GREAT effect! Love lemon...yummers!

    Woooo Hooo...grin...Just got Lovella's notice that I, little old moi, won the potholder of the month. Can't think of any better icing on my cake that that! Thanks so much you wonderful ladies of MGCC! I am going to cherish that potholder...you know it!

    ReplyDelete
  6. Such a pretty presentation, Kathy. I've added a chicken bouiloin cube instead of salt to the water I cook the rice in, but will have to try the dill and lemon zest sometime.

    ReplyDelete
  7. This recipe certainly perked up the rice that I served with fish broiled in lemon juice and olive oil. Thank you for sharing this, I'll be using the recipe again.

    ReplyDelete