Lemon Dill Rice Recipe - Allrecipes.com
Lemon Dill Rice Recipe

Lemon Dill Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  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 More Reviews

Most Helpful Positive Review
Mar 04, 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.

Most Helpful Critical Review
Dec 06, 2006

Baking it was a bad idea. I had to continue adding liquids and the rice still came out crunchy. Otherwise the flavors were good. Next time I'll just make it stovetop. I served it w/ poached salmon with lemon juice and capers. Overall it was pretty tasty and different.

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 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.

Jun 04, 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.

Aug 15, 2012

Excellent! I took away a start for needlessly complicating the recipe, simple keep it in the pot and cook like regular rice, takes about 15 minutes. No need to take up time and space in your oven.

Nov 18, 2008

I just spent a half hour searching for my printed copy of this recipe and couldn't find it which is why I researched for this dish and decided to rate it. This dish is so incredibly different from traditional rice dishes, so if your tired of the same ol, same old rice dish, you gotta try this. The moisture content is incredible and it goes amazingly well with lemon chicken. The flavors of the onion and lemon make the dish pop and will definitely have people asking how u made it!!!

Jan 22, 2008

after reading the reviews I was on this I was a little skeptical in making it as is so I modified it. This is what I did. I used basmati rice, sauted 2 whole cloves of garlic with the onion, added 2 cups of chicken broth and then 2 cups of water I did not add the salt and only added 1 tsp of dill it turned out perfect, what I did not ,modify I keep the same. this was good served with the lemon garlic chicken on this site. it's 5 stars with modifications. I know I don't like either when people modify things, but I felt I had too with all the bad reviews

Nov 18, 2005

The dill overpowers every other flavor as is. Use only 1 tsp instead of two tablespoons unless you like rice textured pickles. Had to toss it out.


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 1782 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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