January 30, 2011 by Flora Dawn
I must admit I have never been a huge fan of rice mixes; they have so much salt and additives. And, of course, if you are gluten free you know the list of gluten free rice mixes is pretty short. However, sometimes I could really use their convenience.
So, I was quite happy to see a recipe to make my own Lemon & Dill Rice Mix in a Paula Deen Kid’s cookbook, of all places. She has it listed as a food gift, but I think it is also a perfect make ahead mix to keep for busy weeknight meals. Throw the mix in a pan with some water, or in a rice cooker, and you have a quick and easy side dish in about 20 minutes. Gotta love that.
This recipe is really easy and would be a great project for older kids or teens to make by themselves, either for gifts or for make ahead mixes for your own pantry. If you want to make it as a food gift, be sure to attach a tag or note card with the cooking directions.
A few tips about the ingredients: dried grated lemon zest can be found down well-stocked spice aisle, or if you are ambitious I am sure you could dry your own 🙂 And for the chicken bouillon I use a gluten free one that I can find at the grocery store it’s Vogue Cuisine Chicken Soup and Seasoning Base. I am guessing there are others out there, too. I typically use Better Than Bouillon, but in something like this it wouldn’t work.
I would consider the flavor of this rice pretty mild; so if you want more flavor, increase the zest, dill, and onion accordingly. This would go well with seafood or poultry.
Lemon & Dill Rice Mix
I already reduced the salt, but you could certainly omit it altogether due to the salt in the bouillon.
- 1 1/4 cups uncooked white rice
- 1/4 tsp salt
- 1 tsp dried dill weed
- 2 tsp granulated chicken bouillon (or vegetable bouillon)
- 1/2 tsp dried minced onion
- 1 1/2 tsp dried grated lemon zest
- Combine all the ingredients in a small bowl or resealable bag and mix to combine. Store in an airtight jar, container or resealable sandwich bag.
- To prepare: Bring 2 1/2 cups water and 1 TB butter to a boil in a 2 qt saucepan. Add the rice mix, stir and cover with a lid. Reduce heat and cook for 20 minutes. Allow to set 5 minutes and fluff with a fork before serving. (You can also just throw it all in the rice cooker and cook it like white rice)