Lemony Rice With Olive Oil Drizzle Recipes

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.

LEMONY WILD RICE ZUCCHINI BOATS

Steps:

• Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
• With a teaspoon, scoop out the flesh from each zucchini half, leaving a 1/4-inch-thick shell. Roughly chop 1 cup of the scooped-out flesh and place in a medium bowl. Discard the remaining flesh or save it for another use. Place the boats on the prepared baking sheet and set aside.
• Add the rice, tomatoes, mozzarella, pecans, lemon zest, egg, 1/2 cup of the panko, half of the parsley, 1 clove of the garlic, 1 teaspoon salt and a few grinds of black pepper to the bowl and gently fold until combined. Combine 1 tablespoon of the olive oil, the remaining panko and parsley, remaining 1 clove garlic, 1/4 teaspoon of salt and freshly ground black pepper to taste in a small bowl.
• Spoon the zucchini mixture into the boats, mounding it as needed (see Cook's Note). Sprinkle the breadcrumb mixture evenly over the tops. Bake until the zucchini is softened and the breadcrumbs are golden brown, about 30 minutes. Let cool for 10 minutes on the baking sheet.
• Meanwhile, whisk the lemon juice, honey, 1/4 teaspoon of salt and a few grinds of black pepper together in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons olive oil until emulsified. Drizzle the lemon vinaigrette over the zucchini and serve.

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.

LEMONY RICE & PEAS

Steps:

• Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
• Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

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.