Lemon Dill Rice

By: Chef Ellen Grant | WSAV
Published: January 10, 2011

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2/3 cup rice

1 tablespoon fresh lemon juice

1 ½ teaspoon lemon zest

1 ½ teaspoon fresh dill, minced

¼ cup carrot, diced

¼ cup celery, diced

¼ cup onion, diced

¼ teaspoon garlic, minced

1 ¼ tablespoon unsalted butter

2/3 teaspoon salt

11/2 cups boiling water

½ tablespoon fresh parsley, chopped

Preheat the oven to 325 degrees. In a medium covered casserole dish, combine the rice, lemon juice, lemon zest, dill, carrot, celery, onion, garlic, butter, and salt. Add the boiling water, stirring all the ingredients together until the butter melts. Bake covered for 45 minutes. Remove from oven and stir in the parsley. Serves 2. 158 calories per serving.