Lemon Dill Rice

Lemon Dill Rice

40
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"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

1 h 10 m servings 222 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1782 mg
  • 71%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

40
  1. 50 Ratings

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Most helpful positive review

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 ta...

Most helpful critical review

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 sal...

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 ta...

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. Dil...

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.

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 o...

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 fr...

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, add...

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 sal...

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.

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 fo...