LEMON RICE PILAF
Make and share this Lemon Rice Pilaf recipe from Food.com.
Provided by gailanng
Categories White Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in sauce pan with tight fitting lid.
- Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
- Add rice; stir.
- Add broth, zest and salt.
- Bring to a boil and simmer covered, about 20 minutes.
- Remove garlic and fluff rice.
Nutrition Facts : Calories 347, Fat 10.2, SaturatedFat 5.9, Cholesterol 22.9, Sodium 1096.6, Carbohydrate 53.8, Fiber 1.8, Sugar 2.1, Protein 8.6
LEMON RICE PILAF
No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
MY MOM'S GREEK LEMON RICE
This was the Greek lemon rice that I grew up on. It's simple and flavorful. I hope you all enjoy it.
Provided by BlutoNYC
Categories Side Dish Rice Side Dish Recipes
Time 55m
Yield 12
Number Of Ingredients 6
Steps:
- Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
- Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
- Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.
Nutrition Facts : Calories 155.9 calories, Carbohydrate 25.7 g, Cholesterol 12 mg, Fat 4.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 579.6 mg, Sugar 0.5 g
GREEK LEMON PILAF
Make and share this Greek Lemon Pilaf recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, saute onion in butter until tender.
- Add rice and orzo and cook, stirring, for 2 minutes.
- Add chicken broth and lemon juice and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
- Fluff pilaf up with fork and stir in chopped parsley.
Nutrition Facts : Calories 361, Fat 9.2, SaturatedFat 5.3, Cholesterol 20.4, Sodium 571.5, Carbohydrate 59.2, Fiber 1.6, Sugar 2.4, Protein 9.1
EASY LEMON RICE PILAF
This creamy rice dish is the perfect side choice for fish. The subtle lemon and creamy Parmesan give it a robust and memorable flavor. Double delicious when used with jasmine rice! Guaranteed you'll be asked to make it again and again!
Provided by LemonLush
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 48m
Yield 6
Number Of Ingredients 9
Steps:
- Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
- Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.
Nutrition Facts : Calories 281.9 calories, Carbohydrate 40.2 g, Cholesterol 98 mg, Fat 10.2 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 5.8 g, Sodium 667.6 mg, Sugar 0.8 g
LEMON RICE PILAF
We love this recipe as a side to most any meal. I hope you will enjoy it as much as we do. From Cuisine Magazine.
Provided by Bev I Am
Categories Rice
Time 25m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Saute onion in oil in a large saucepan just until softened.
- Add rice and continue sauteing until it starts to turn golden.
- Stir in water, butter, salt, bay leaf, and cayenne.
- Bring to a boil, cover, and reduce heat to low.
- Cook until liquid is absorbed, 20 minutes.
- Remove from heat.
- Stir in lemon zest and juice.
- Allow rice to steep a few minutes before serving.
LEMONY RICE PILAF
This takes plain ol' rice to a new level. Goes particularly well with chicken. If you don't use chicken stock, this side dish is vegetarian/vegan.
Provided by Lennie
Categories White Rice
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy saucepan, heat oil over mediumheat and cook onion for 5 minutes, or until softened.
- Stir in rice, then stock, and bring to a boil.
- Reduce heat and cover; let simmer for 20 minutes, or until rice is tender.
- Stir in lemon zest, lemon juice, and parsley; taste and add pepper if you wish.
- Note: this reheats very well so don't fret if this makes too much for your family.
INSTANT POT LEMON RICE PILAF
Steps:
- Using the saute feature on your instant pot, melt your butter and saute garlic and chopped onion in the butter until the garlic begins to turn a golden brown and onions become translucent (about 5 minutes).
- Add rice and continue stirring until rice is coated in butter and begins to turn clear.
- Add chicken broth, lemon juice, and salt, and stir it until mixed.
- Place your lid on and set it to sealing.
- Use your "rice" setting, or set it manually, for 12 minutes.
- Let it release naturally for 10 minutes after your 12 minutes is up.
- After 10 minutes, do a quick release (there shouldn't be much steam left).
- Stir in your fresh parsley, and top with more lemon juice as desired.
Nutrition Facts : Servingsize 1 serving, Calories 784 kcal, Fat 28 g, SaturatedFat 16 g, Cholesterol 70 mg, Sodium 4257 mg, Carbohydrate 116 g, Sugar 7 g, Protein 14 mg
BAKED LEMON RICE PILAF
Make and share this Baked Lemon Rice Pilaf recipe from Food.com.
Provided by QueenJellyBean
Categories Long Grain Rice
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Heat stock, bringing to boil and then down to simmer.
- Melt the butter in a large non stick skillet over medium heat. Add onions and cook for 2 minutes or until the onion is softened. Add the rice and stir to coat the rice with butter. Cook 3 minutes stirring often so that the rice does not burn.
- Transfer rice to large baking dish. Pour in hot stock. Stir in lemon juice, zest, bay leaves, salt and pepper.
- Cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender.
- Fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired.
Nutrition Facts : Calories 188.4, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 357.5, Carbohydrate 33.2, Fiber 0.8, Sugar 1.1, Protein 4.8
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