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Recipe from Nancy Buckley of San Miguel, Calif.
Total Time: 30 min
1 small white onion - Diced
3 Tbls olive oil
1 Tsp dill
2 Tbls Chicken Bouillon (Knorrs)
1 Cup longrain white rice
2 Cups water
1. Heat oil in medium sized sauce pan. Add onion. Cook until light bown.
2. Add rice stirring constantly to prevent burning. Cook until light brown. Add water - slowly, bouillon and dill.
3. Bring to a soft boil. Turn heat to simmer. Cover and cook for 20 minutes.
4. Remove from heat and let stand for five minutes before serving. Fluff with fork. Enjoy.
Servings: Serves eight
Comments: Delicious. Healthy and easy to make. Add mushrooms and green pepper to change it.
