Adventurous Spirit Lemon Infused Rice Recipes

Steps:

• PREP/PREPARE
• What is Ponzu Sauce? Ponzu Sauce, is a tangy, light, soy-based sauce, traditionally made with citrus fruit. If you want to add a slight Asian hint to a recipe, along with a citrus kick. You will love this sauce. And, if you are feeling adventurous, here is a recipe for making Ponzu: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/asian-essentials-homemade-ponzu-sauce.html?r=1
• For this recipe, you will need a saucepan, with a tight-fitting lid that is capable of holding all of the ingredients.
• I cannot expect everyone to make their own chicken stock, so if you choose to use store-bought stock, remember that they usually contain a lot of sodium. Therefore, you might not need to add any additional salt. Up to you.
• Gather your ingredients (mise en place).
• Add the rice, olive oil, lemon pepper seasoning, and basil to a saucepan over medium heat.
• Cook, stirring, until the rice starts to turn translucent, about 3 - 5 minutes.
• Add the remainder of the ingredients, set the heat to low, and cover for 20 minutes.
• Chef's Note: If you are using the Ponzu sauce, add that with the other ingredients.
• Chef's Tip: For nice fluffy rice, take the pan off heat, leave covered, and let stand for an additional 10 minutes.
• PLATE/PRESENT
• Use as a side with meat, fish, or poultry, or just eat by itself. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• *NOTE: if you cannot find lemon verbena, substitue fresh lemon thyme, lemon balm, lemon bergamot, lemon basil or lemon mint.
• In sauce pan combine the rice, water, salt and lemongrass stalks.
• Cover, bring to boil, and simmer until done, approximately 25 minutes. (Can also be cooked in a rice cooker.).
• Remove lemongrass stalks, add the verbena leaves, fluff rice with fork to distribute the essence and transfer to serving platter.
• Garnish rice with a lemon verbena leaf is desired. Serve hot.

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

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.