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Lemon Dill Rice
  • 3 Tbs Butter
  • 1 lg. Onion minced
  • 2 Cups long-grain rice
  • 4 Cups Water
  • 1/4 Cup Fresh lemon juice
  • 2 Tbs salt
  • 2 Tbs dill seed
  • 1/2 Tsp. grated lemon zest
  • 1 Tsp. Chopped, fresh parsley for garnish
Directions
Preheat the oven to 325 Degrees. Melt butter in a heavy skillet over medium heat. Add the onion and rice; cook and stir until lightly toasted. Stir in the water and lemon juice and season with salt and dill seed. Bring to a boil. Pour the rice mixture into a 3-quart casserole dish. Bake for 1 hour, covered, in the preheated oven. Garnish with lemon zest and chopped parsley.
Provided by:
Southwest Family Citrus and Spenar Family

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