Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        FOR THE MIX:
   4      cups          uncooked long-grain rice
   5      teaspoons     dried grated lemon peel
   4      teaspoons     dill weed or dill seed
   2      teaspoons     dried minced chives
   2      teaspoons     salt
   8      teaspoons     instant chicken bouillon
                        DILL-LEMON RICE:
   1 1/2  cups          mix
   2      cups          water
   1      tablespoon    butter

Preparation:

For the mix: ------------ Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/2 cups mixture each into 3 1-pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Dill-Lemon Rice --------------- Combine ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4-6 servings.