Dill Lemon Rice Recipes

Steps:

• Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well.
• Put into to a medium saucepan and add water and butter.
• Bring to a boil over high heat; cover and reduce heat.
• Cook for 15 to 25 minutes until liquid is absorbed.

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
• Add the lemon juice and mint to the rice and toss to distribute evenly.
• Serve hot, garnished with chopped mint.

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

Steps:

• Spray a meduim casserole dish with non-stick spray. Spoon 1/4 of the lemon dill sauce over the bottom. Arrange chicken breasts on top in a single layer. Pour remaining sauce over chicken. Spread evenly. Bake uncovered for 30-35 min at 425 until chicken is tender and no longer pink.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place salmon in the baking dish. Mix the butter and lemon juice in a small bowl, and drizzle over the salmon. Season with dill, garlic powder, sea salt, and pepper.
• Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.

Steps:

• In a small saucepan, saute rice in butter until golden, stirring constantly. Add broth and onion; bring to a boil. Reduce heat to low; cover and cook for 20 minutes or until rice is tender. Stir in dill.

Steps:

• Coat the rice bowl with cooking spray.
• Add the rice and stock to the bowl.
• Set the machine for the regular white rice cycle and start.
• When the machine switches to keep warm, let it sit and steam for 10 minutes.
• While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
• Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
• When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
• Close the cover and continue on 'keep warm' for 10 more minutes.
• Transfer the rice to a serving dish, and top with the feta and lemon wedges.

Steps:

• Place rinsed rice in the rice cooker bowl of your rice cooker.
• Add the chicken stock and salt; stir to combine, then place the garlic in the center on top of the rice.
• Close the cover and set for the regular cycle.
• When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.
• Close the cover and let the rice steam for 10 minutes.
• Fluff the rice with a wooden or plastic rice paddle or wooden spoon.
• This rice will hold on Keep Warm for 1-2 hours.
• Before serving, remove garlic and discard.
• Serve hot.