LEMONY GREEN ONION RICE
This dish from Rose Harman of Hays, KS is as easy as sautéing some simple ingredients and tossing in cooked instant rice. And it pairs well with lots of main courses. "It's an especially good accompaniment with poultry and fish," writes Rose.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. In a small skillet, saute celery and onions in butter over medium heat until tender. Stir in the rice, lemon zest, salt and pepper.
Nutrition Facts : Calories 177 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 356mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
GREEN ONION GARLICKY WILD RICE
Provided by Trisha Yearwood
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat a medium saucepan with a lid over medium-high heat. Melt the coconut oil and add the scallion whites, garlic and serrano and cook, stirring frequently, until the garlic and scallions start to brown, 1 to 2 minutes. Sprinkle in the cumin, lime zest, 1 teaspoon salt and 1/2 teaspoon pepper. Add the rice and stir until all the beads of rice are coated. Add 2 to 3 cups water (according to the package directions) and stir. Bring to a simmer, then cover and reduce the heat to low. Cook until all the liquid is absorbed and the rice is tender, about 45 minutes. Fluff with a fork and serve with a spritz of lime and sliced scallion greens.
LIME AND GREEN ONION RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.
LEMON RICE W/ PEAS & GREEN ONIONS
Make and share this Lemon Rice w/ Peas & Green Onions recipe from Food.com.
Provided by Sue Freeman
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine 1 3/4 cups water, rice, and salt in large saucepan.
- Cook until just cooked-- do not overcook.
- Fluff with fork.
- Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute.
- Drain.
- Rinse under cold water.
- Drain.
- Heat oil in large nonstick skillet over medium-high heat.
- Add all but 2 tablespoons green onions; sauté 30 seconds.
- Add rice and sauté until heated through, stirring to break pieces, about 4 minutes.
- Add peas, lemon juice, parsley, and lemon peel.
- Sauté 2 minutes to blend flavors.
- Garnish with remaining green onions and serve immediately.
ZESTY LEMON RICE
Delicious and whole ingredients - great lemon flavor, but not overbearing. I skipped the dill (didn't have) and olive oil, and it was still fluffy and flavorful
Provided by Erin
Categories Side Dish Rice Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
- Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
- Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.
Nutrition Facts : Calories 295.1 calories, Carbohydrate 43.4 g, Cholesterol 20.1 mg, Fat 10.7 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 5 g, Sodium 160.8 mg, Sugar 3.6 g
LENTILS AND RICE WITH CARAMELIZED ONIONS RECIPE BY TASTY
Here's what you need: medium red onion, olive oil, water, medium red onion, garlic, olive oil, green lentil, long grain rice, salt, cumin, cinnamon, bay leaf, fresh parsley, lemon, greek yogurt
Provided by Andrew Ilnyckyj
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large pot, sauté the diced red onion and minced garlic in 1 tablespoon of olive oil until translucent, about 5 minutes.
- Add the water, green lentils, and salt to the large pot. Bring to a boil.
- Cover with lid and simmer for 10 minutes.
- To make the caramelized onions, heat a tablespoon of olive oil over low heat and add the onion slices, stirring occasionally until completely soft, dark brown, and caramelized.
- NOTE: This will take about 30 minutes. The onions should become very dark and tacky when finished. Stir often to avoid burning.
- Add the rice, cumin, cinnamon, and bayleaf to the lentils. Stir.
- Cook covered for about 15 minutes, or until rice is cooked.
- Serve lentils and rice topped with the caramelized onions, chopped fresh parsley, lemon wedges, and Greek yogurt if desired.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 82 grams, Fat 8 grams, Fiber 7 grams, Protein 20 grams, Sugar 8 grams
LEMON FRIED RICE
This appealing blend of rice and veggies complements most meats. The lemon peel and hot sauce transform regular fried rice into a distinctive side dish.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large nonstick skillet or wok, stir-fry onions and parsley in butter for 1 minute. Add the remaining ingredients; stir-fry for 4-6 minutes or until peas are tender and rice is heated through.
Nutrition Facts : Calories 186 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 391mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON
Categories Citrus Rice Side Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
- Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
LEMON LENTIL RICE
This is a complete meal with rice lentil and vegetables. This is my version of the South Indian dish 'Chithrannam' (lemon rice).
Provided by MINIJOSH
Categories Side Dish Rice Side Dish Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
- Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.
Nutrition Facts : Calories 305 calories, Carbohydrate 56 g, Fat 4.4 g, Fiber 9.3 g, Protein 10.3 g, SaturatedFat 0.7 g, Sodium 23 mg, Sugar 2 g
RICE WITH LEMONGRASS AND GREEN ONION
Categories Leafy Green Rice Side Vegetarian Quick & Easy Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 1 1/2 tablespoons oil in heavy medium saucepan over medium heat. Add 2/3 cup onion and turmeric and sauté 5 minutes. Mix in rice. Add water, lemongrass and 1/2 teaspoon salt and bring to simmer. Cover, reduce heat to medium-low and simmer until rice is tender and liquid is absorbed, about 18 minutes. Remove from heat; let stand covered 10 minutes. Discard lemongrass.
- Heat remaining 1/2 tablespoon oil in heavy large skillet over medium heat. Add green onion and sauté 1 minute. Add rice and stir until heated through. Season to taste with salt.
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