This can be made anytime of year for the fresh taste of spring! The lemon infused olive oil adds a bit of “zing” that is not as overpowering as a regular lemon. The dish complements most of our seafood dishes. Lemon Infused Extra Virgin Olive Oil can be purchased on-line at Spicewood Food Company. Dried dill weed can be used but add it during the cooking process instead of at the end.
1/2 cup of rice not minute
1 1/2 cups of chicken broth
Juice of 1 lemon seeds removed
Dash of kosher salt and fresh ground pepper
1 tablespoon of Lemon Infused Extra Virgin Olive Oil or more if desired
1 tablespoon of fresh dill minced or more if desired or dried dill weed
In a large pot add rice, broth, juice of a lemon and dash of kosher salt and fresh ground pepper and bring to a boil over high heat. If you are using dried dill weed add it at this point. Reduce heat to simmer and cover for about 20 – 30 minutes or until tender. Remove from heat and place in a bowl. Drizzle with lemon infused olive oil and stir, garnish with dill.