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Lemon Dill Rice
July 19, 2010

Since in her description the submitter indicates she "likes to use fresh dill when available," I can only assume that in the recipe where she calls for dill SEED she really meant dill WEED. Dill seed would give this an altogether different flavor, similar to caraway seed - so that's what I used, fresh dill WEED. Baking this for an hour wasn't necessary and perhaps not even advised. Once the onion and rice were browned I added the water and cooked it on the stovetop in the conventional manner, covered and simmered for about 20 minutes. Hubs and I enjoyed this. It had a fresh, delicate flavor of lemon and dill which was the ideal complement to the fish I served with it.

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