LEMONY HERBED RICE
I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. -Connie Rank-Smith of Sherwood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
LEMON RICE WITH HERBS
Make and share this Lemon Rice With Herbs recipe from Food.com.
Provided by chia2160
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock and lemon juice to simmer in saucepan.
- In skillet add oil, heat, add garlic and cook until softened.
- Add rice, stir.
- Add stock, salt & pepper and bring to boil.
- Lower and simmer 20-25 minutes.
- Remove from heat, stir in herbs, lemon zest and additional salt & pepper.
LEMONY RICE
Steps:
- In a large saucepan over low heat, combine the chicken broth and olive oil and bring to a simmer. Add the lemon zest, lemon juice, rice, 1 of the rice seasoning packets and the wine. Cover and cook until the rice is tender and the liquid is absorbed, 25 to 30 minutes.
LEMON-HERB RICE SALAD
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove 2 wide strips zest from 1 lemon with a vegetable peeler. Combine 1 strip zest with the vegetable oil in a small saucepan over medium heat and cook until the edges of the zest turn slightly golden, about 5 minutes. Let the lemon oil cool.
- Meanwhile, cook the rice as the label directs, adding the remaining strip lemon zest to the water. Transfer the rice to a large bowl, discarding the zest, and fluff with a fork. Let cool to room temperature.
- Meanwhile, make the dressing: Juice both lemons into a medium bowl. Add the vinegar, brown sugar, 1 1/4 teaspoons salt and 1/2 teaspoon pepper and whisk until the sugar dissolves. Discard the zest from the lemon oil, then whisk the oil into the dressing. Add the onion slices and let marinate 15 minutes.
- Add the carrot, cucumber, peanuts, cilantro, mint, basil and watercress to the bowl with the rice. Add the dressing mixture and gently toss. Per Serving: Calories: 378; Total Fat: 15.5 grams; Saturated Fat: 1 gram; Protein: grams; Total carbohydrates: 55 grams; Sugar: 4 grams; Fiber: 1.5 grams; Cholesterol: 0 milligrams; Sodium: 159 milligrams
Nutrition Facts : Calories 378 calorie, Fat 15.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 159 milligrams, Carbohydrate 55 grams, Fiber 1.5 grams, Sugar 4 grams
LEMON WILD RICE
Categories Citrus Herb Rice Side Christmas Low Fat Vegetarian Lemon Fall Summer Vegan Christmas Eve Parsley Wild Rice Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
- While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.
LEMON RICE
This is one of favourite comfort food which is so simple to make and the flavours, amazing!! Coming from a place where rice is staple diet, there are some amazing things you can do to rice to give a zing, a zang and a twist to the same white rice.
Provided by padmajakoti
Time 30m
Yield Serves 4
Number Of Ingredients 9
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.
CREAMY RICE WITH LEMON, HERBS, AND PARMESAN
Categories Rice Side Vegetarian Quick & Easy Parmesan Lemon Basil Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
- Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.
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
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
LEMONY MUSHROOM & HERB RICE
Perk up your rice with Sara Buenfeld's tasty recipe that's brimming with Mediterranean flavours
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
- Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
- Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
- Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.
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LEMON HERB RICE RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
5/5 (3)Total Time 30 minsCategory Side DishCalories 227 per serving
- In a medium saucepan over medium heat, add the uncooked rice, chicken broth, butter, minced garlic, parsley, and salt. Bring to a boil, then cover and reduce the heat to low.
- Let simmer, without stirring or removing the lid, for about 18-20 minutes, or until the rice is tender and all water has absorbed. It is important to keep the lid on until you need to check to see if the rice is done.
- Once the rice is tender and all of the liquid has absorbed, remove from the heat and let the rice sit, covered, for about 5 minutes. Add the lemon juice and fluff the rice using a fork, then serve immediately. Enjoy!
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- Preheat the oven to 350°. Heat the oil in a casserole. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice, bay leaf and lemon zest and cook, stirring, until the rice is well coated.
- Add the stock, wine, lemon juice and salt and bring to a boil. Cover and bake in the oven for about 20 minutes, or until the rice is tender and has absorbed the liquid. Fluff with a fork and discard the bay leaf. Stir in the tarragon and serve.
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