Golden Lemon Rice Recipes

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LEMON RICE RECIPE



Lemon Rice Recipe image

This easy Lemon Rice Recipe is bursting with lemon flavor! It's a delicious way to turn plain rice into an exotic dish and is the perfect accompaniment to any meats and/or veggies.

Provided by Katerina | Diethood

Categories     Sides

Time 30m

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon olive oil
4 green onions (, white parts only, cut into thin rounds (reserve green parts for garnish))
3 garlic cloves (, minced)
1 teaspoon lemon zest
1 cup long grain rice
1/4 teaspoon turmeric powder
salt and fresh ground pepper (, to taste)
1 cup low sodium vegetable broth
1 cup half & half ((or heavy cream or evaporated milk))
Juice of 1 lemon ((about 3 tablespoons))
chopped fresh dill (, for garnish)
chopped green onions (, for garnish)

Steps:

  • Melt butter and heat olive oil in a nonstick pan.
  • Add onions and cook for 1 minute.
  • Stir in garlic and lemon zest; continue to cook and stir for 30 seconds, or until fragrant.
  • Add rice; season with turmeric, salt and pepper, and cook and stir for 1 minute.
  • Stir in vegetable broth, half & half, and lemon juice.
  • Turn up the heat and bring mixture to a boil.
  • Reduce heat to a simmer; cover the pan and simmer for 18 to 20 minutes, or until liquid has evaporated.
  • Remove from heat.
  • Fluff with a fork and taste for seasonings; adjust accordingly.
  • Garnish with dill and green onions.
  • Serve.

Nutrition Facts : ServingSize 1 cup, Calories 302 kcal, Carbohydrate 44.5 g, Protein 6.1 g, Fat 18.4 g, SaturatedFat 4.9 g, Cholesterol 20.5 mg, Sodium 75.8 mg, Fiber 1.4 g, Sugar 3.7 g

LEMON RICE



Lemon Rice image

This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

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.

Nutrition Facts :

LEMON RICE



Lemon Rice image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon vegetable oil
1 small yellow onion, finely diced
2 cups long-grain white rice
Kosher salt
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint, plus more for garnish

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
  • Add the lemon juice and mint to the rice and toss to distribute evenly.
  • Serve hot, garnished with chopped mint.

GOLDEN RICE



Golden Rice image

Make and share this Golden Rice recipe from Food.com.

Provided by Snowbunny Andorra

Categories     Rice

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon saffron thread
2 tablespoons hot water
2 tablespoons vegetable oil
3 onions, chopped
3 tablespoons butter
1 teaspoon ground cumin
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon paprika
3 bay leaves
400 g long-grain rice, rinsed
850 ml vegetable stock
100 g cashew nuts, toasted

Steps:

  • Put the saffron threads into a small bowl of hot water and allow to soak.
  • Heat the vegetable oil in a large saucepan with a low heat. Add the onions and cook for 5 minutes, stirring.
  • Add the butter, cumin, cinnamon, salt, pepper, paprika and bay leaves and cook for two minutes, stirring constantly.
  • Add the rice and continue to stir for three minutes.
  • Add the saffron and stock. Bring to the boil then simmer for 20-25 minutes, or until all liquid has been absorbed. If necessary, add a little more stock and cook until rice is tender and all the liquid has been absorbed.
  • Discard the bay leaves, season, stir through the cashews and serve.

Nutrition Facts : Calories 684, Fat 28, SaturatedFat 8.9, Cholesterol 22.9, Sodium 827.7, Carbohydrate 97.1, Fiber 4, Sugar 4.9, Protein 12.2

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