Lemon Dill Rice
- 2 cups chicken broth
- 1 cup basmati rice
- 2 tablespoons fresh dill
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- lemon zest, from 1 lemon
Preheat oven to 350 degrees. Bring stock to boil. In the meantime, combine all ingredients in 1-1/2 qt baking dish. Stir well. Pour stock over the rice and carefully stir to melt the butter. Bake for 40 minutes in a 350 degree oven.
Notes:
I did this all in a small, oven-safe saucepan. I may try with less butter. Also, the rice was a little too sticky. I may add one or two more tablespoons of rice.
Source
Mele CotteServings/Yield
--Rating
