Dill-lemon Rice Mix
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Master mix | 1 | Servings | |
INGREDIENTS
| 4 | c | Long Grain Rice, Uncooked |
| 4 | t | Dill Weed Or Dill Seed |
| 8 | t | Instant Chicken Bouillon |
| 5 | t | Dried Grated Lemon Peel |
| 2 | t | Salt |
INSTRUCTIONS
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. From "Make-A-Mix Cookery" by Karine Eliason, Nevada Harward & Madeline Westover. Dedicated to memory of Freddi Michael from SYSOP of The Home BBS. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mixes.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 870
Calories From Fat: 35
Total Fat: 4.1g
Cholesterol: 2.1mg
Sodium: 8477.5mg
Potassium: 297.8mg
Carbohydrates: 182.7g
Fiber: 2.6g
Sugar: 3.7g
Protein: 19.8g