Rice With Lemon And Dill
|Unsalted margarine||2 Teaspoon|
|Yellow onion||1 Medium, chopped|
|Long grain rice||1⁄4 Cup (4 tbs)|
|Low sodium chicken broth||1 1⁄4 Cup (20 tbs)|
|Grated lemon rind||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Snipped dill||2 Tablespoon|
Preheat the oven to 350°F.
In a medium size heavy saucepan with an ovenproof handle, melt the margarine over moderate heat; add the onion and cook, uncovered, until soft about 5 minutes.
Mix in the rice, chicken broth, lemon rind, lemon juice, thyme, pepper, and bay leaf, and bring to a simmer.
Cover the pan with a piece of wax paper, then the lid; transfer to the oven and bake for 20 minutes or until the rice is tender.
Remove the bay leaf and add the dill.