LEMONY HERBED RICE
I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. -Connie Rank-Smith of Sherwood, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 7 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
LEMONY MUSHROOM & HERB RICE
Perk up your rice with Sara Buenfeld's tasty recipe that's brimming with Mediterranean flavours
Provided by Sara Buenfeld
Categories Dinner, Lunch, Side dish
Time 30m
Number Of Ingredients 7
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.
HERBED BASMATI RICE
Steps:
- Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.
LEMON MUSHROOM HERB CHICKEN
Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!
Provided by Valerie Serao
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 45m
Yield 4
Number Of Ingredients 17
Steps:
- In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
- Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
- Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.
Nutrition Facts : Calories 567.9 calories, Carbohydrate 36.2 g, Cholesterol 130.2 mg, Fat 30.4 g, Fiber 4 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 1914.7 mg, Sugar 2 g
LEMON & HERB RICE
Make and share this Lemon & Herb Rice recipe from Food.com.
Provided by JelsMom
Categories Brown Rice
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
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.
MUSHROOM-HERB RICE
Make and share this Mushroom-Herb Rice recipe from Food.com.
Provided by PalatablePastime
Categories Medium Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring vegetable broth to a boil in a saucepan with 1/4 tsp salt and tbsp of olive oil; add rice.
- Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
- Remove pan from heat and allow to sit undisturbed for 10 minutes.
- While waiting on rice, saute onion and celery in butter and rest of oil until tender.
- Add mushrooms, remaining salt and pepper, and cook 1 minute more, or until mushrooms are soft.
- Remove lid from rice, and stir in vegetables, chopped herbs and rosemary.
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LEMON HERB RICE RECIPE - THE CAREFREE KITCHEN
From thecarefreekitchen.com
5/5 (4)Total Time 30 minsCategory Side DishCalories 227 per serving
- In a medium saucepan over medium heat, add the uncooked rice, chicken broth, butter, minced garlic, parsley, and salt. Bring to a boil, then cover and reduce the heat to low.
- Let simmer, without stirring or removing the lid, for about 18-20 minutes, or until the rice is tender and all water has absorbed. It is important to keep the lid on until you need to check to see if the rice is done.
- Once the rice is tender and all of the liquid has absorbed, remove from the heat and let the rice sit, covered, for about 5 minutes. Add the lemon juice and fluff the rice using a fork, then serve immediately. Enjoy!
GREEK LEMON RICE RECIPE - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.5/5 (105)Total Time 45 minsCategory Side DishCalories 145 per serving
- Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
- Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
- Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
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