LEMON SHRIMP WITH PARMESAN RICE
I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. -Amie Overby, Reno, Nevada
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, bring broth to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes. , Meanwhile, in a large cast-iron or other heavy skillet, cook shrimp and onions in butter and oil over medium heat until shrimp turn pink, 4-5 minutes. Add garlic; cook 1 minute longer. Stir in lemon juice and pepper. , Stir cheese and parsley into rice; serve with shrimp.
Nutrition Facts : Calories 438 calories, Fat 17g fat (7g saturated fat), Cholesterol 191mg cholesterol, Sodium 908mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
PARMESAN CHICKEN WITH LEMON RICE
I like the challenge of inventing recipes with ingredients I have on hand. This easy-peasy meal fits the bill. -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, bring broth and lemon juice to a boil. Stir in rice and onion; return to a boil. Reduce heat; simmer, covered, until liquid is almost absorbed and rice is tender, 15-20 minutes., Meanwhile, in a shallow bowl, whisk together egg and milk. In another bowl, toss bread crumbs with 1/3 cup cheese and oregano. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Dip in egg mixture, then in crumb mixture to coat both sides., In a large skillet, heat oil over medium heat. Cook chicken until golden brown and chicken is no longer pink, 2-3 minutes per side., When rice is cooked, gently stir in peas; cook, covered, until heated through, 1-2 minutes. Stir in lemon zest and remaining cheese. Cut chicken into slices; serve with rice. If desired, sprinkle with pepper.
Nutrition Facts : Calories 500 calories, Fat 14g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 623mg sodium, Carbohydrate 55g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
LEMON-PARMESAN CHICKEN AND RICE BOWL
A quick and delicious meal that is healthy and the family will love it. Cheesy, lemony, crunchy!
Provided by Teyonna Mason
Categories Main Dish Recipes Bowls
Time 40m
Yield 5
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
- Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
- Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
- Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
- Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
- Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.
Nutrition Facts : Calories 509.9 calories, Carbohydrate 38.1 g, Cholesterol 100.7 mg, Fat 20 g, Fiber 2.6 g, Protein 42.7 g, SaturatedFat 4.6 g, Sodium 245.9 mg, Sugar 2.8 g
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
CREAMY LEMON PARMESAN RICE
This rice is absolutely amazing! If you love lemon and rice then you should not pass this up, this rice has all the creaminess of risotto without all the constant stirring. To insure creaminess use only aborio rice for this. If you are not a garlic lover then leave it out.
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat about 2-3 tablespoons vegetable oil in a large heavy pot.
- Add in the onion and garlic; saute for about 3 minutes.
- Add in 4 quarts water and bring to a boil over high heat.
- Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid.
- In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest.
- Add the hot rice to the mixture; stir to melt butter.
- Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine.
- Season with salt and pepper.
- Sprinkle with more Parmesan cheese if desired.
CREAMY PARMESAN RICE
Creamy Parmesan Rice has an amazing flavor that comes from the parmesan cheese and garlic. This easy rice recipe is so good, that you will want to ditch boring plain rice for good! This parmesan rice is one delicious rice recipe that will be gobbled up every time you make it!
Provided by Lauren
Time 25m
Number Of Ingredients 7
Steps:
- Melt the butter in a medium saucepan over medium heat.
- Add the garlic and cook until translucent.
- Stir in the rice and let it cook for an additional minute.
- Add in the water, milk and salt, bring to a boil.
- Cover and reduce the heat to low for 20 minutes or until rice is tender. While the rice is cooking if you are using fresh parmesan cheese, you want to shred it now.
- Remove from the heat and stir in the cheese.
- Cover the pan and let it set for four minutes for the cheese to melt.
Nutrition Facts : Calories 342 kcal, Carbohydrate 40 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 556 mg, Sugar 3 g, ServingSize 1 serving
PARMESAN LEMON RICE
Found this recipe years ago in a magazine and we never parted! The great flavor of this rice dish works best when served with a simple fish or chicken dish. Please use fresh Parmesan cheese.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring the water to the boil, then stir in the rice and the salt and boil for two minutes.
- Lower the heat, cover the pan, and simmer for 15 to 20 minutes or until all the water is absorbed, turn off the heat and let the rice stand for a few minutes.
- Beat the eggs in a bowl and add the cheese, rind and lemon juice, mix.
- Melt the butter in a large frying pan; add the rice and then the egg mixture, mixing it very thoroughly.
- Cook on a gentle heat whilst stirring until the cheese melts.
- Turn into a dish and serve right away, do not let it stand around.
LEMON-PARMESAN RICE
This is a quick and easy side dish to serve with our Chicken and Vegetable Saute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 20m
Number Of Ingredients 5
Steps:
- In a small saucepan, heat oil over low heat. Add rice; cook, stirring occasionally, until grains start to color, about 5 minutes.
- Add 2/3 cup water and salt; bring to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes. Stir in cheese and zest.
Nutrition Facts : Calories 277 g, Fat 9 g, Protein 10 g
CREAMY RICE WITH LEMON, HERBS, AND PARMESAN
Categories Rice Side Vegetarian Quick & Easy Parmesan Lemon Basil Parsley Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
- Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.
PARMESAN LEMON HERB BROWN RICE
Yield 6-8 people
Number Of Ingredients 10
Steps:
- 1. Adjust an oven rack to the middle position. 2. Preheat oven to 375°F. 3. Spread rice in a 8x8 glass baking dish. 4. Combine the onion, oil, and salt in a medium saucepan. Cover and cook over medium-low heat, stirring occasionally, until the onion is softened, 8-10 minutes. 5. Stir in the broth and bring to a boil. 6. Once broth is boiling immediately pour it over the rice. 7. Cover the baking dish tightly with a double layer of foil. 8. Bake until rice is tender, about 1 hour 10 minutes. 9. Remove baking dish from oven, uncover, and fluff the rice with a fork. 10. Stir in the parmesan, parsley, basil, lemon juice, lemon zest and pepper. 11. Cover the dish with a clean kitchen towel and let stand for 5 minutes. 12. Uncover and let the rice stand for 5 minutes longer before serving.
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Cuisine ItalianCategory Main DishesServings 4Total Time 30 mins
- Heat olive oil in a large saute pan over medium heat. Cook onion and garlic for 2-3 minutes until slightly translucent and soft. Move onions to the side and lay chicken thighs in the pan in an even layer. Cook 2-3 on each side. Top with chicken stock and lemon juice. Reduce heat to medium low. Cover and cook for 15-20 minutes until chicken is cooked through.
- Remove lid and remove chicken to a plate, reserving braising liquid. Add cauliflower rice, lemon zest, and spinach; stir to combine. Cook for 5 minutes until spinach has wilted down. Stir in parmesan cheese and basil. Salt and pepper to taste.
- Return chicken to the pan. Squeeze additional lemon juice all over the chicken and cauliflower rice, and garnish with lemon slices, additional parmesan cheese, and basil. Serve immediately.
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From ohsweetbasil.com
Estimated Reading Time 6 mins
- In a pie dish or pan, combine the parmesan cheese, grated garlic, paprika, and Italian seasoning. Season the chicken with salt and pepper on each side; dredge in the parmesan mixture; shake off excess and set aside.
- Cook chicken until golden on each side and cooked through – about 4-6 minutes for each side, depending on the thickness of your chicken. Transfer to a plate.
- Add the remaining 2 tablespoons of butter and 2 additional cloves of garlic. Quickly add the rice and stir continuously for 1 minute.
LEMON PARMESAN CHICKEN RICE CASSEROLE - …
From chocolatemoosey.com
Estimated Reading Time 5 mins
- In a large skillet over medium heat, heat 1 tablespoon oil. Once hot add the chicken. Cook for 3 minutes or until brown then flip and cook another 3 minutes or until brown and still a little pink in the middle. Transfer the chicken to a bowl and keep warm.
- Heat the remaining 1 tablespoon oil. Once hot, add the onion and asparagus. Cook until softened and fork tender, about 5-8 minutes. Add the garlic and cook 60 seconds.
- Remove from the heat and stir in cooked chicken, 1 cup Parmesan cheese, and rice. Transfer to the casserole dish.
15-MINUTE LEMON PARMESAN BROWN RICE - …
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5/5 Estimated Reading Time 3 mins
- Boil rice per package instructions. The Uncle Ben's version I purchased took about 8-10 minutes for al-dente. (Please note these cooking times are for the boil in a bag brown rice. Uncooked brown rice takes about 30 minutes on the stove top and 15 minutes in the microwave).
- While the rice is cooking add the lemon juice, olive oil, parsley, pepper, salt and Parmesan cheese to a medium bowl.
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- Set a large sauté pan (with a lid) over medium heat. Add the butter. Once melted, add the onions and garlic. Sauté for 2-3 minutes.
- Push the onions and garlic to the sides of the pan. Then place the chicken thighs in the pan in a single layer. Brown the chicken for 1-2 minutes per side, just until color forms. Move the chicken to a holding plate.
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INSTANT POT VEGETABLE RISOTTO WITH LEMON & …
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- Sauté. Turn the Instant Pot and press the Sauté button. It should say Normal on the display (this indicates the heat level). Once the inner pot starts heating up, add the olive oil followed by onions and cook for 1-2 minutes. Add carrots and celery cubes and cook for 2 minutes, until slightly translucent.
- Add other ingredients. Add the zucchini, garlic, salt, pepper, herbs, lemon zest and Arborio rice (unrinsed) and stir through. Pour in the stock and stir through, scraping all the bits from the bottom of the pot. Press Cancel to stop the Sauteing process.
- Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 5 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 7 minutes and then the 5-minute timer will begin.
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