Lemon Rice Pilaf Recipes

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

Steps:

• Melt butter in sauce pan with tight fitting lid.
• Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
• Add rice; stir.
• Add broth, zest and salt.
• Bring to a boil and simmer covered, about 20 minutes.
• Remove garlic and fluff rice.

Steps:

• Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
• Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

Steps:

• Saute onion in oil in a large saucepan just until softened.
• Add rice and continue sauteing until it starts to turn golden.
• Stir in water, butter, salt, bay leaf, and cayenne.
• Bring to a boil, cover, and reduce heat to low.
• Cook until liquid is absorbed, 20 minutes.
• Remove from heat.
• Stir in lemon zest and juice.
• Allow rice to steep a few minutes before serving.

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
• Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

Steps:

• In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

Steps:

• Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
• Get Rachael's shopping list for this episode's recipes here.
• Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.

Steps:

• In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

Steps:

• In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
• Stir in rice, then stock, and bring to a boil.
• Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
• Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
• Note: this reheats very well so don't fret if this makes too much for your family.

Steps:

• Now take a saucepan and add tbsp of sunflower oil.
• Add groundnuts, cashewnuts, mustard seeds, black gram and yellow split lentils and saute for 2 minutes.
• As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute
• Now add turmeric and salt. Take the freshly squeezed lemon and pour the juice on and put a lid on the saucepan.
• Switch off and mix this with rice. Serve hot or cold with a pickle or on its own.

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

Steps:

• Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice, and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. (Can be made 2 hours ahead. Spread rice out onto baking sheet; cool. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400°F oven until heated through, about 10 minutes.) Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

Steps:

• In a heavy saucepan, saute onion in butter until tender.
• Add rice and orzo and cook, stirring, for 2 minutes.
• Add chicken broth and lemon juice and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
• Fluff pilaf up with fork and stir in chopped parsley.

Steps:

• Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
• Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
• Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Steps:

• Preheat oven to 350 degrees.
• Heat stock, bringing to boil and then down to simmer.
• Melt the butter in a large non stick skillet over medium heat. Add onions and cook for 2 minutes or until the onion is softened. Add the rice and stir to coat the rice with butter. Cook 3 minutes stirring often so that the rice does not burn.
• Transfer rice to large baking dish. Pour in hot stock. Stir in lemon juice, zest, bay leaves, salt and pepper.
• Cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender.
• Fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired.