I found this in a church cookbook and lightened it up. Rice Chex is gluten free.
6 c. Rice Chex
3 TB light margarine, melted
1 TB dill weed
2 TB Parmesan cheese
Heat oven to 350^. Pour cereal into large bowl. Melt margarine and pour over cereal. Sprinkle dill weed and cheese over cereal and toss to coat. Pour onto jelly roll pan covered with foil. Bake 15 to 20 minutes. Store in tightly covered container.
Yield: 12 servings. Per serving (1/2 cup)= 82 Calories; 2g Fat (19.3% calories from fat); 1g Protein; 15g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 188mg Sodium.