LEMON RICE
This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts :
LEMON CHIVE RICE
This makes a lovely meal served with chicken or pork, steamed carrots and a light fruit salad. (My personal favorite fruit salad: honey melon, kiwi and fresh raspberries with a splash of lemon juice and a sprinkling of vanilla sugar).
Provided by Baby Kato
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine.
- Add onions and saute.
- Add rice and curry or tumeric and cook until grains of rice are all coated.
- Stir in half the lemon peel and all the broth.
- Bring to a boil.
- Cover and simmer over low heat for 20- 25 minutes.
- Stir in remaining lemon peel and chives just before you serve.
Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 1.5, Sodium 441.4, Carbohydrate 54.2, Fiber 1.4, Sugar 1.2, Protein 7.1
LEMON RICE WITH CHIVES AND CHEESE
Steps:
- 1. In a covered pan, simmer together first 4 ingredients until rice is tender and liquid is absorbed. Toss rice with remaining ingredients until blended. Serve at once. Serves 6 Note: Rice can be made earlier in the day but do not add the lemon, chives and cheese. Toss these in after reheating the rice and just before serving. Source: Renny Darling
LEMON AND CHIVE RISOTTO
Provided by Giada De Laurentiis
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
- For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.
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.
CREAMY CHEESE RICE
The best part about this cheesy rice recipe is that it's great both hot or cold. It's a dish I make often since cheese and rice are staples in my pantry and because it travels well, I like to take it to a picnic or a barbecue.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; stir in cheese and parsley if desired. Cover and let stand for 2 minutes or until cheese is melted. Stir until blended.
Nutrition Facts : Calories 216 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 466mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
LEMON-PARMESAN RICE
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a small saucepan, heat oil over low heat. Add rice; cook, stirring occasionally, until grains start to color, about 5 minutes.
- Add 2/3 cup water and salt; bring to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes. Stir in cheese and zest.
Nutrition Facts : Calories 277 g, Fat 9 g, Protein 10 g
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