Lemon & Dill Rice Mix


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.

A salad, chicken, and Lemon & Dill Rice-a quick dinner.

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
  1. 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.
  2. 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)



Slightly Indulgent


4 thoughts on “Lemon & Dill Rice Mix

  1. Jeanne Tagg says:

    This sounds fabulous. I am definitely going to try it. Herbox makes a great no salt added gluten free Chicken Bouillon powder. Also, I am going to marinate chicken in lemon juice, dill and garlic to go with it…yum!

  2. Rhonda D. says:

    Sounds delicious! I suppose you could add fresh zest during cooking if you didn’t want to use(or couldn’t find) dried zest in the mix…which sort of defeats the purpose of the mix, doesn’t it?

    • Flora says:

      Good idea! And I think if you were cooking seafood or chicken to go along with it, there is a good chance you would be using fresh lemon anyway.

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