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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Reviewer:

CookinBug

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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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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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Reviewer:

mickdee

Cooking Level: Intermediate

Home Town: Yardley, Pennsylvania, USA

Living In: West Bloomfield, Michigan, USA

Reviewed: Sep. 3, 2010

Another good one. I will make this again.

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Reviewer:

ChefAMY

Cooking Level: Intermediate

Living In: Colorado Springs, Colorado, USA

Reviewed: Aug. 27, 2010

The quantities of rice to water works fine but, even for me a dill lover, it is too strong. Also I use dill weed (n ot seed which could be an error in tying) and reduced it to half. Otherwise it works out nice and fluffy and moist.

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