Lemony Rice With Olive Oil Drizzle Recipes

STUFFED CABBAGE WITH LEMONY RICE AND SUMAC

Steps:

• Line a baking sheet with a clean kitchen towel or a few layers of paper towels; set aside. Working in batches, cook cabbage leaves in a large pot of boiling generously salted water until bright green and pliable, about 2 minutes per batch. Transfer leaves to a bowl of ice water to cool; reserve pot of water for cooking rice. Transfer cabbage leaves to prepared baking sheet and let drain.
• Return water in pot to a boil and cook rice, stirring often, until grains swell and rise to the surface, 3-6 minutes (depending on quality of rice). Bite into a few grains to test; they should be al dente (rice will finish cooking when baked inside the cabbage). Drain rice and rinse under cold running water to stop it from cooking further. Drain again and transfer to a large bowl.
• Wipe out pot. Pour in ¼ cup oil and set pot over medium heat. Add onion and cook, stirring occasionally, until softened and golden, 7-9 minutes. Add pine nuts and cook, stirring often, until nuts smell toasty and have slightly darkened in color and onion is almost jammy, about 5 minutes. Mix in herbs, raisins, and 2 Tbsp. sumac and cook, still stirring, until herbs have slightly darkened in color and are very fragrant, about 2 minutes. Remove from heat and stir in lemon juice; let cool 5 minutes.
• Add onion mixture and egg to rice and mix well; season generously with salt and pepper. Wipe out pot; reserve. Working with 1 cabbage leaf at a time, cut out the thickest part of rib by making a thin V-shape; discard. Place 3 heaping Tbsp. filling in the center, running crosswise across leaf. Starting at the base where you cut the V, fold notched side of leaf up and over filling, then fold in sides and roll up leaf like a burrito.
• Arrange cabbage rolls, seam side down, in a single layer in reserved pot. Add butter and ½ cup water and bring to a simmer over medium-high heat. Reduce heat to low, cover pot, and steam rolls until filling is cooked through and leaves are tender, 18-25 minutes.
• Divide cabbage rolls among plates; drizzle with oil and sprinkle with sumac and pepper. Serve with sour cream.

LEMON-PARMESAN RICE

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.

KITTENCAL'S GREEK LEMONY RICE WITH FETA

Steps:

• In a saucepan heat olive oil over medium-high heat.
• Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
• Add in the rice and stir using a wooden spoon for 3 minutes.
• Slowly add in the broth and lemon juice; bring to a boil.
• Reduce heat cover and simmer until the rice is tender (about 20 minutes).
• Remove from heat and stir in the feta cheese (and kalamata olives if using).
• Season with salt and more black pepper if desired.
• Transfer to plate and drizzle the top with more lemon juice if desired.

LEMONY RICE WITH OLIVE OIL DRIZZLE

Steps:

• Combine all ingredients except lemon, rind and oil in a pan.
• With your hand, squeeze the 1/2 lemon's juice into the pot, then toss it into the pot.
• Simmer, stirring occasionally 'til rice is not crunchy anymore.
• Remove rice from heat and remove lemon. Squeeze the remaining juice from it, being careful not to burn your fingers. Stir in one half of the grated lemon rind.
• Cover pan with a folded towel and let set for 5-7 minutes.
• Fluff with a fork.
• Taste to adjust seasonings such as salt.
• Pile into a serving dish.
• Sprinkle with the reserved lemon rind.
• Drizzle on a little fresh olive oil if desired.