¼ cup butter
1 small onion, minced
4 cups rice, cooked in chicken broth
¼ cup pine nuts
1. Melt butter in a saucepan. Juice of 1 lemon 1 teaspoon dill ½ teaspoon mint Salt and pepper to taste
2. Add onion and saute until translucent. Add cooked rice, pine nuts, lemon juice, dill, mint, salt, and pepper. Heat thoroughly.
6 SERVINGS