2 tbsp. butter
1 tsp. dill weed
1 tsp. salt
2 tsp. chicken bouillon granules
3/4 c. white rice (to make 1 1/2 c.)
1/4 c. wild rice (to make 1/2 c.)

Melt butter. Add dill weed, salt and bouillon granules. Cook and stir until blended. Cook white rice. Cook wild rice. Add to butter mixture. Stir in commercial sour cream until the right consistency for a side dish to chicken, ham or meat of your preference.

Serves 4.