Serves:

Ingredients:

4 c Long Grain Rice, Uncooked
4 ts Dill Weed Or Dill Seed
8 ts Instant Chicken Bouillon
5 ts Dried Grated Lemon Peel
2 ts Salt

Method:

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 T 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.