Lemon-Dill Rice in a Jar

 

4 C. Long Grain Rice, Uncooked

5 tsp. Dried Grated Lemon Peel

4 tsp. Dill Weed Or Dill Seed

2 tsp. Salt

8 tsp. Instant Chicken Bouillon

 

Combine all ingredients in a large bowl and blend well. Put about 1 1/2 C. 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 ½ C. of mix.

Dill-Lemon Rice: Combine 1 1/2 C. of mix, 2 C. 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.