LEMON THYME RICE
This is a recipe that my neighbor taught me when I was young. It is very good and goes with any chicken dish. Even my picky 4 year old eater eats it!
Provided by LASUG
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
- Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 37.8 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 345.6 mg, Sugar 0.4 g
LEMON THYME BARS
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 2h10m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
- For the bars:
- In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
- For the glaze:
- In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
- Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.
Nutrition Facts : Calories 110 calorie, Fat 6 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 61 milligrams, Carbohydrate 14 grams, Protein 1 grams, Sugar 7 grams
LEMON RICE
Make and share this Lemon Rice recipe from Food.com.
Provided by TGirl
Categories Long Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients EXCEPT lemonpepper in saucepan.
- Bring to a boil, then reduce heat.
- Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
- Sprinkle with lemonpepper before serving.
ASPARAGUS RISOTTO WITH LEMON THYME AND PARMESAN
I have recently moved to England's Asparagus growing capital and I can't wait for the new season when I can over indulge in this deliciously light risotto
Provided by WicklewoodWench
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
- roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
- Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
- Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
- Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
- Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
- Add the last ladleful of stock, the butter and Parmesan.
- Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
- Serve immediately.
Nutrition Facts : Calories 383.7, Fat 17.3, SaturatedFat 8.1, Cholesterol 34, Sodium 400.4, Carbohydrate 29.9, Fiber 2.5, Sugar 2.7, Protein 13.3
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