Spinach Mushroom Lemon Rice Pilaf Recipes

SPINACH AND LEMON RICE PILAF

Steps:

• Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
• Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
• Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

LEMON RICE PILAF

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.

LEMON RICE PILAF

Steps:

• Melt butter in a large skillet over medium-high heat; add celery and green onions, and sauté until celery is tender. Stir in rice and remaining ingredients; cook over low heat 2 minutes or until thoroughly heated.

SPINACH AND RICE WITH LEMON

Steps:

• Heat butter in a 1- to 2-quart heavy saucepan over moderately low heat until foam subsides, then cook shallots, stirring occasionally, until beginning to turn golden, about 2 minutes. Add rice and cook, stirring constantly, until grains turn opaque, about 2 minutes. Reduce heat to low, then stir in broth and cook, covered, until liquid is absorbed and rice is just tender, about 15 minutes. Remove from heat and let stand, covered, until ready to use.
• While rice is cooking, heat oil in a 6- to 8-quart heavy pot over moderate heat until hot but not smoking, then cook garlic, stirring constantly, until it begins to turn golden, about 1 minute. Add all of spinach, salt, and pepper and cook, turning and stirring with tongs, until wilted and tender, about 3 minutes. Stir in 2 teaspoons lemon juice, then add rice and stir until just combined. Season with salt and pepper, then add up to 1 tablespoon lemon juice (to taste).

BAKED LEMON RICE PILAF

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.