Lemon Rice With Scallions Red Bell Pepper Cilantro And Pine Nuts Recipes

Steps:

• Heat the oil in sauce pot over medium to medium-high heat. Stir in the rice and toast for 1 minute. Add the lime zest and stock, bring to a boil. Reduce the heat and simmer, covered, for 18 minutes. Add the green onions and the juice of 1 lime. Fluff with fork, transfer to a serving bowl and serve.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Heat oil in a large skillet over medium-high heat. Cook and stir onion in the hot oil until tender, about 3 minutes. Add garlic and continue to cook and stir until onion is translucent, 2 to 3 minutes more. Stir green bell pepper and red bell pepper into onion mixture; cook until tender, about 5 minutes. Season with basil, oregano, black pepper, and salt.
• Pour wine into vegetable mixture and reduce heat to medium low. Simmer until liquid is reduced, about 5 minutes. Stir rice into vegetables. Top with Parmesan cheese before serving.

Steps:

• In a dry small heavy saucepan toast pine nuts over moderate heat, stirring, until golden, about 5 minutes, and transfer to a small bowl. Finely chop cilantro and reserve 1/4 cup for garnish. Mince garlic. In pan cook rice in oil with garlic and remaining cilantro over moderate heat, stirring, 3 minutes and add water and salt. Bring mixture to a boil and cook, covered, over low heat 15 minutes, or until water is absorbed and rice is tender. Remove pan from heat and let rice stand, covered, 5 minutes.
• Serve rice sprinkled with pine nuts and reserved cilantro.

Steps:

• In a medium saucepan, bring the water to a boil. Add rice; season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let stand, covered, 5 minutes.
• Fluff rice gently with a fork, then toss with pine nuts, oil, and lemon zest and juice. Season with salt and pepper, and serve.

Steps:

• Heat broth, salt, and garlic in a heavy saucepan to boiling.
• Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
• Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
• Gently stir in butter and parsley (or dill).
• Season with pepper to taste and place in a serving bowl.
• Sprinkle scallions over top of rice and sprinkle with paprika if desired.

Steps:

• In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
• Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
• Fluff with a fork; fold in cilantro.

Steps:

• In a large saucepan, saute the onion, peppers and garlic in oil until crisp-tender. Add the water, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 18-22 minutes. , Remove from the heat; fluff with a fork. Stir in cilantro.