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Lemon Dill Rice Recipe

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This recipe for Lemon Dill Rice is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ½ cups Arborio Rice
3 ½ cups chicken broth
kosher salt and pepper to taste
2 zucchini quartered lengthwise and cut into ½-inch thick slices
½ cup cherry tomatoes halved
¼ cup fresh dill minced
1 tablespoon of lemon juice
Directions:
Directions:
Pour the chicken broth and rice into the pan, along with ½ teaspoon of kosher salt and ¼ teaspoon black pepper. Bring the mixture to a boil, cover the pan and place it in the oven.

Bake for 25 minutes or until the rice has absorbed all the liquid.

Place the zucchini into the pan, cover and return to the oven for an additional 5 minutes or until zucchini has cooked through.

Remove the pan from the oven. Stir the lemon juice and dill into the rice and place the cherry tomatoes on top. Serve immediately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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