Rice is a great side dish for so many meals. And the flavors of lemon and dill are often paired with chicken or fish, so the flavors in this rice are perfect for either. I have purchased boxed rice mixes before, but I find that they are usually too salty or the flavors are too strong. This Lemon-Dill Rice with Almonds has subtle flavors and it doesn’t overpower the main dish. (And it’s almost as easy as one of those boxed mixes!)
Here’s how I make it:
1 1/2 c. uncooked long grain rice
1/2 c. slivered almonds
1 T. oil
Stir the uncooked rice and almonds continuously with the oil in a large skillet over medium heat until the rice and almonds start to turn a golden color. It will take about 4 – 5 minutes or so. (Stir it and watch closely or it will begin to burn quickly.) This gives the rice and almonds a nice nutty flavor and pretty color.
3 c. water
1 tablespoon butter
2 teaspoons instant chicken boullion granules
2 teaspoons grated lemon peel
3/4 teaspoon lemon pepper
1 1/2 teaspoon dry dill weed
Stir and bring to a boil, then cover the skillet and reduce the heat to a simmer. Simmer on low heat for about 18 – 20 minutes or until the liquid is absorbed. Remove skillet from heat. Let stand covered 5 – 10 minutes, then fluff with a fork. Just before serving, grate some fresh lemon peel over the top!
Makes 6 – 8 servings.