Combine all ingredients in a large bowl and blend well. Put about 1 1/2
cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice
Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high heat;
cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed.
