Parmesan Lemon Rice Recipes

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LEMON SHRIMP WITH PARMESAN RICE



Lemon Shrimp with Parmesan Rice image

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

2 cups chicken broth
2 cups uncooked instant rice
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chopped green onions
2 tablespoons butter
2 tablespoons olive oil
2 teaspoons minced garlic
3 tablespoons lemon juice
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

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



Risotto with Parmesan and Lemon image

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

6 cups chicken stock
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 Spanish onion, finely diced
Kosher salt
1 cup arborio rice
1/2 cup dry white wine (or use chicken stock)
1 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives, plus more for topping
Grated zest of 1 lemon, plus 1 teaspoon juice
Freshly ground pepper

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



Parmesan Chicken with Lemon Rice image

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

2 cups reduced-sodium chicken broth
2 tablespoons lemon juice
1 cup uncooked long grain rice
1/2 cup chopped onion
1 large egg
2 tablespoons fat-free milk
3/4 cup panko bread crumbs
2/3 cup grated Parmesan cheese, divided
1 teaspoon dried oregano
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1 cup frozen peas (about 4 ounces), thawed
1/4 teaspoon grated lemon zest
Freshly ground pepper, optional

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



Lemon-Parmesan Chicken and Rice Bowl image

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

1 cup rice
5 tablespoons vegetable oil, divided
2 cups hot water
1 (8 ounce) package frozen broccoli
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breast, cut into 1-inch cubes
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
1 large onion, diced
1 lemon, zested and juiced
½ cup grated Parmesan cheese

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



Easy Lemon Rice Pilaf image

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

2 large egg yolks
¼ cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon lemon zest, or to taste
2 tablespoons butter
1 ½ cups uncooked jasmine rice
3 cups chicken broth
¼ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

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



Creamy Lemon Parmesan Rice image

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

4 quarts water
2 cups arborio rice
1 medium onion, finely chopped
2 tablespoons fresh minced garlic
1/3 cup chopped fresh parsley
1/3 cup butter, room temperature
1/2 teaspoon dried basil (can use more or use about 1/4 cup chopped fresh basil)
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon zest (you can add in a bit more if desired)
salt and black pepper
1 cup grated parmesan cheese

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 image

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

Categories     Dinner     Side Dish

Time 25m

Number Of Ingredients 7

4 tablespoons butter
1 tablespoon garlic (minced)
1 cup white rice (uncooked)
1 cup water
1 cup milk
1/2 teaspoon salt
1/3 cup parmesan cheese

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



Parmesan Lemon Rice image

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

600 ml water
12 ounces long grain rice, washed and drained
1 teaspoon salt
6 ounces grated parmesan cheese
4 eggs
2 lemons, zest of
2 tablespoons lemon juice
1 ounce butter

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



Lemon-Parmesan Rice image

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

1 teaspoon olive oil
1/4 cup long-grain white rice
1/4 teaspoon coarse salt
3 tablespoons Parmesan cheese
1/2 teaspoon freshly grated lemon zest

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



Creamy Rice with Lemon, Herbs, and Parmesan image

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

4 quarts water
2 cups arborio rice or medium-grain rice (12 to 13 ounces)
1 cup chopped onion
1/2 cup chopped fresh parsley
6 tablespoons (3/4 stick) butter, cut into small pieces, room temperature
1/4 cup chopped fresh basil
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1 cup (packed) plus 2 tablespoons grated Parmesan cheese (about 3 ounces)
Fresh basil sprigs

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



PARMESAN LEMON HERB BROWN RICE image

Yield 6-8 people

Number Of Ingredients 10

1 1/2 cups brown rice (long, medium or short)
1 small onion, finely chopped
1 tablespoon olive oil
1/2 teaspoon salt
2 1/2 cups low sodium chicken broth
1 ounce parmesan cheese, grated (about 1/2 cup)
1/4 cup fresh parsley, minced
1/8-1/4 cup fresh basil, minced (original is 1/4 cup)
1 lemon, juice and zest of (original is 1/2 tsp)
1/8-1/4 teaspoon ground black pepper

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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