Reviewed: Nov. 12, 2012

This was way too salty. Next time I would only use 1 teaspoon of salt and add pepper.

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: 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.

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12 users found this review helpful

Reviewer:

CutieKatie

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA

Living In: Kadena, Okinawa, Japan

Reviewed: Feb. 12, 2012

We love this and I gave it 5 stars because I did not follow directions exactly. I love salt, so much so I salt pepperoni pizza so you can see tiny drifts of salt. lol The salt was good for me but I noticed it. And if I notice it, most others find it too overwhelming. I also did not have fresh dill and used dried dill weed, agreeing with another poster who suspected "dill SEED" was a typo. I also finished it conventionally on the stove as did another. It's was lovely, different and delicious glouise. Thank you!

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Reviewer:

Roberts_wife

Reviewed: Dec. 24, 2011

Love the flavor! I can't have enough of it. My 2 yrs old loved it, too. Only MISTAKE I had was using Sushi/Short grain rice. You need to use LONG-GRAIN RICE for this recipe!!!!

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Reviewer:

suzukumi

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Aug. 24, 2011

I made this with brown rice, it was great! Lemon turns out mild, and I could have added more dill weed.

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Reviewer:

Stacey

Cooking Level: Intermediate

Reviewed: Aug. 23, 2011

Good! The lemon flavor is pretty subtle, so don't skip the lemon zest if you want the flavor to really be there. I used a little olive oil instead of the butter. Very tasty; a great side dish for a fish dinner. Thanks :)

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4 users found this review helpful

Reviewer:

CookinBug

Home Town: Ithaca, Michigan, USA

Reviewed: Aug. 1, 2011

It was really yum but then again its not quite the same recipe. I didn't put the onion and replaced dill seed with 1 1/2 cup dill herbs. 3 cups water to 2 cups rice on the stovetop, and it was to die for. Sigh!

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Reviewer:

Kaya

Reviewed: Jul. 29, 2011

I've made this recipe many times now. It always turns out delicious and is a wonderful side dish to serve with seafood because of the lemon and dill.

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2 users found this review helpful

Reviewer:

alison c.

Cooking Level: Intermediate

Home Town: Kirkland, Washington, USA

Reviewed: Jun. 5, 2011

The flavours are really good, but the cooking time is too long, resulting in mushy rice. I will try this again, because it's great to have the rice in the oven while you attend to the rest of the meal, but bake it less time. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Apr. 16, 2011

This was actually very good but based on other's reviews, I didn't bake it. I sauteed the onion, added the rice to toast, used chicken broth and cooked the rice as usual. Served with broiled Tilapia.

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2 users found this review helpful