Rice of the Day -- Greek Rice with Lemon/Rosemary Chicken

7 cups Basamati Rice
2 tbsp Olive Oil
4 Chicken Bouillon cubes
1 tbsp dried Dill
1 tbsp Pepper
1 tbsp Lemon Peel
4 tbsp Dried Rosemary

Chicken:
4 Boneless Breasts of Chicken
Olive Oil
2 Lemons
1 Onion
4 tbsp Rosemary

Garnish:
Feta Cheese
Parmesan Cheese

Toast rice gently in olive oil in large pan on stove. Place all dry ingredients in rice cooker and fill to 7 cup mark on "White Rice" scale. Mix throughly and cook on "Regular White Rice." Cover bottom of 3 quart covered Corningware dish with olive oil, place rinsed Chicken (pat dry with towel) in dish. Steep rosemary in 1/4 hot water for about 2 minutes. Pour over chicken. Slice lemons and cover chicken with lemon slices, likewise the onion. Drizzle some olive oil over layered chicken, lemons and onions. Cover and bake on 350 for a little more than an hour. When done, shred chicken in bite size pieces and gently chop roasted vegetables. Stir chopped veggies and shredded chicken in the broth in the roasting pan and stir. Place rice in bowl, cover rice with chicken and vegetables. Garnish with crumbled Feta and Parmesan cheese.

Excellent! Next time I will roast more onions and not add the chopped lemons -- the onions were quite popular, the lemons, not so much.