Lemony Herbed Rice Recipes

LEMONY HERBED RICE

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.

LEMON RICE

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.

HERBED RICE

Steps:

• In a small saucepan, cook rice and onion in butter until onion is tender. Add the seasonings; cook for 1 minute. Add broth and salt if desired; bring to a boil. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender.

LEMON RICE WITH HERBS

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.

LEMON & HERB RICE

Steps:

• In saucepan, bring broth & lemon juice to simmer.
• In heavy skillet heat oil. Add garlic and cook until softened.
• Add rice & stir, cooking 1-2 minutes.
• Add broth, salt & pepper and bring to boil.
• Lower heat and simmer 30-40 minutes until all liquid is absorbed & rice is soft. (Note: Rice may take more or less time depending on temperature, so check periodically until done).
• Remove from heat, stir in herbs & lemon zest. Add additional salt & pepper if desired.

LEMON-HERB RICE SALAD

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

LEMONY MUSHROOM & HERB RICE

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.

PARMESAN LEMON HERB BROWN RICE

Steps:

• Adjust an oven rack to the middle position.
• Preheat oven to 375°F.
• Spread rice in a 8x8 glass baking dish.
• Combine the onion, oil, and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes.
• Stir in the broth and bring to a boil.
• Once broth is boiling immediately pour it over the rice.
• Cover the baking dish tightly with a double layer of foil.
• Bake until rice is tender, about 1 hour 10 minutes.
• Remove baking dish from oven, uncover, and fluff the rice with a fork.
• Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper.
• Cover the dish with a clean kitchen towel and let stand for 5 minutes.
• Uncover and let the rice stand for 5 minutes longer before serving.