Lemon Dill Rice Mix
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A dry rice mix with lemon peel, dill, chives and bouillon, stored in a jar or bag. Simmer 1 1/2 cups with water and butter for an easy side dish.
Ingredients
- 4 cups long grain rice
- 4 teaspoons dried grated lemon peel
- 4 teaspoons dried dill weed
- 2 teaspoons dried chives
- 8 teaspoons instant chicken bouillon
- 1 teaspoon salt
Equipment
- mixing bowl
- airtight jar
- saucepan
Directions
- Measure all the dry ingredients into a large bowl and stir until well blended.
- Pour into an airtight jar, vacuum-seal bag, or zip-top bag.
- Label it with the cooking directions.
Notes
Label directions: 1 1/2 cups mix, 2 cups water, 1 tablespoon butter.
Combine in a saucepan, bring to a boil, reduce heat, cover, simmer 20 minutes. Fluff and serve.
Storage: dry mix 6 to 12 months airtight, cool, dry, dark. Cooked rice refrigerated within 2 hours, 3 to 4 days; freeze up to 2 months.
Nutrition
Serving: 96g | Calories: 344kcal | Carbohydrates: 75g | Protein: 7.1g | Fat: 0.9g | Saturated Fat: 0.3g | Trans Fat: 0g | Cholesterol: 0.2mg | Sodium: 950mg | Potassium: 136mg | Fiber: 1.3g | Sugar: 0.5g | Vitamin A: 65IU | Vitamin C: 0.6mg | Calcium: 37mg | Iron: 4.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; the dry mix as listed; what you add when cooking is not counted; long grain rice counted as dry long-grain white rice, dried chives counted as freeze-dried chives, instant chicken bouillon counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.
