1 tablespoon dried dill, or ˝ cup minced fresh dill
Two 10-ounce packages frozen artichoke hearts, thawed
2 cups raw converted rice
5 cups chicken stock
One 8-ounce can tomato sauce
Salt and pepper to taste
How To Cook:
1. Melt 4 tablespoons butter in a deep pot. Add onion, dried dill, and artichokes and brown. (If fresh dill is used, add before the browned butter.)
2. Add rice and saute until opaque, about 2 minutes. In a saucepan bring the chicken stock and tomato sauce to a boil and add to rice and artichokes.
3. Cover and simmer over low heat for 20 minutes, or until liquid has been absorbed. Brown remaining 8 tablespoons butter, pour over rice mixture, and season with salt and pepper. Stir to blend.
4. Remove from heat and let stand for 5 minutes before serving.
