Step 1

Start by dicing the onions and gathering all the ingredients.

Step 2

Melt the butter in a 2-qt saucepan over medium heat. Add dill and onion and cook until onions are translucent.

Step 3

Add in rice and stir until onions are well combined. Add in the salt, chicken broth, and water. Stir to combine. Increase the heat and bring the mixture to a boil. Then reduce heat to low, cover, and simmer for 20 minutes.

Step 4

Gently stir in carrots, peas, bell pepper, almonds and lemon juice. Cook, uncovered, for another 7-8 minutes, until vegetables are soft. Top with parsley and serve.