4 cup Long Grain Rice, Uncooked
5 teaspoon Dried Grated Lemon Peel
4 teaspoon Dill Weed or Dill Seed
2 teaspoon Salt
8 teaspoon Instant Chicken Bouillon
Combine all ingredients in a large bowl and blend well. Put about 1-1/2 cups of mix into 3 1-pint airtight containers and label as Dill Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4-1/2 cups of mix.
Dill Lemon Rice:
Combine 1-1/2 cups of mix, 2 cups cold water, and 1 tablespoon butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
Makes 4 to 6 servings.