Dill Lemon Rice Mix

4 cups raw long-grain rice [800 g]
¼ cup dried grated lemon peel
¼ cup powdered chicken soup base [63 ml]
2 tbsp dried dill weed
1 tbsp freeze-dried chives
½ tsp salt

Combine all ingredients in a large bowl and stir until evenly distributed. Present in a decorated quart jar.

Attach to Jar:
Dill Lemon Rice
2 cups of water [500 ml]
1 tbsp butter or margarine
1 cup Dill Lemon Rice Mix


Bring water and butter to a simmer in a medium saucepan. Stir in rice mix, reduce heat, and cover. Cook until liquid is absorbed, about 15 -20 minutes.