• 1 cup jasmine rice
• 1-3/4 cups water
• 1 lemon, rind grated, 1 Tbs. lemon juice reserved
• 1/2 tsp. dill weed
• 1 Tbs. fresh parsley, minced, or 1 cup dried
• 2 Tbs. unsalted butter

Spray rice cooker pan with nonstick cooking spray. Add rice, water and salt to taste. Stir in remaining ingredients. Cover and cook about 20 minutes, or until rice cooker shuts off. Allow to stand, covered, 10 minutes more before serving.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 238, fat 6.1g, 23% calories from fat, cholesterol 16mg, protein 3.7g, carbohydrates 42.3g, fiber 2.2g, sugar 1.1g, sodium 6mg, diet points 5.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.2, Bread: 2.2, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 0.0

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