Baked Lemon Rice Pilaf Food

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.

GREEK LEMON RICE RECIPE

Steps:

• Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
• Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
• Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
• Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
• Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!

LEMON RICE PILAF

Steps:

• In a medium saucepan, heat clarified butter or olive oil until shimmering. Add onion and cook until softened and translucent, about 5 minutes.
• Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes.
• Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil.
• Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.

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.

RICE PILAF

Steps:

• Preheat the oven to 350.
• Melt the butter in a 3-quart saucier over medium heat.
• Stir in the onion, bell pepper and 2 pinches of salt.
• Decrease the heat to low and sweat until the onion is translucent and aromatic but not browned, 3 to 4 minutes. Increase the heat to medium and add the rice. Cook, stirring frequently, until you smell nuts, another 3 to 4 minutes.
• Add the saffron and its water, the broth, orange zest, bay leaves and the remaining 1 1/2 teaspoons salt. Increase the heat and bring to a boil.
• OK, now the weird part: Thoroughly wet a clean towel, kill the heat, scatter the peas on top of the rice, then place the towel across the top of the saucier. Top with the lid, then fold the towel corners up over the lid.
• Transfer the saucier (towel and all) to the oven and bake 15 minutes.
• Remove and rest at room temperature for 15 more minutes without opening the lid.
• Fish out the orange zest and bay leaves. Turn the pilaf out onto a platter, fluff with a large fork and garnish with the raisins and pistachios. Serve family-style, right in the middle of the table.

EASY LEMON RICE PILAF

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.

GREEK LEMON PILAF

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.

LEMON RICE PILAF

Steps:

• Melt butter in a large skillet; add celery and the green onions, saute until the celery is tender. Stir in the cooked rice, lemon rind, salt, and pepper; cook over low heat, about 2 minutes or until thoroughly heated. Sprinkle with optional additional green onions.

LEMON RICE PILAF

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.

LEMONY RICE PILAF

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.

LEMON RICE

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.

LEMON RICE PILAF

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.