LEMON RICE
Provided by Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
LEMON-CUMIN RICE
Steps:
- Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.
LEMON-SCENTED COLORED RICE
Lemon-Scented Colored Rice
Provided by Alexa
Categories Age 2+
Time 5m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Measure 1 Tbsp of vinegar into zip lock
- Mix in yellow food coloring into the vinegar
- Measure 3 cups of white rice and add into the ziplock bag
- Close ziplock and shake, shake, shake to mix well.
- Add in 1 Tablespoon of lemon extract
- Cover a tray with aluminum foil
- Spread colored rice into aluminum foil and allow for it to dry
- Place on sensory bin for a fine motor skills activity
GOLDEN SAFFRON AND CARDAMOM SPICED CHICKEN & RICE PILAU
Richly fragrant golden saffron rice pilaf (pilau) that's delicately scented with rose water & studded with pistachios, almonds, and sultanas, combined with moist, tender chunks of chicken infused with lemon, yogurt and musky spices: this is a FABULOUS one-dish meal! Inspired by a Nigella Lawson recipe, from one of her cookbooks. Wonderful served warm, or at room temperature. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Marinate the chicken in the yogurt, lemon, cinnamon, small pinch of garam masala, and grated ginger for about 1 hour. Soak the saffron threads in the chicken stock.
- Shake the excess marinade off the chicken. In a large Dutch oven or Le Creuset over medium-high heat, fry the meat with a spoonful or so of oil (do this in batches so that the chicken becomes nicely golden in color). Remove chicken and browned bits to a plate, cover with aluminum foil to keep warm and set aside.
- In the same pan, melt the butter with 1 tablespoon of the oil and add the rice, stirring to coat until glossy. Pour in the saffron and chicken stock, add the sultanas, cardamom pods, rose water, lemon juice and zest and bring the pan to the boil, then clamp on the lid and turn the heat down to very low. Cook for about 10-15 minutes, by which time the rice should have absorbed the liquid and be cooked through.
- Add the chicken and the browned bits to the rice, stirring gently to combine.
- Toast the almonds by shaking them in a dry frying pan over a medium heat until they color and begin to give off their fragrance, then add to the pilaf along with the chopped parsley. Pile everything onto a plate and add a fabulously green sprinkling of slivered or roughly chopped pistachios.
LEMON SCENTED RICE WITH PISTACHIOS
Lemons and lines are often used to flavor rice and wheat dishes in India. Here the tang of lemon is coupled with exquisitely-flavored pistachios, creating a subtle, yet flavorful dish. Dotted with plump raisins, this attractive dish makes a nice accompaniment to any entree.
Provided by morgainegeiser
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wash the rice (and soak, if desired) as described on package, if needed.
- Bring water to a boil in a medium saucepan. Stir in rice, raisins, and lemon peel. When water boils again, reduce heat to medium-low, cover saucepan, and simmer 20 minutes (45 minutes for brown rice), until liquid is absorbed.
- Remove from heat and let stand covered, 5 minutes. Fluff rice with a fork, spoon into a serving bowl, and sprinkle with pistachios.
Nutrition Facts : Calories 239.5, Fat 4, SaturatedFat 0.6, Sodium 8.2, Carbohydrate 47, Fiber 2.8, Sugar 8, Protein 5.2
LEMON-SCENTED BROCCOLINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place broccolini in a large bowl. Add 1 cup water and tuck lemon peels in and around the broccolini. Cover with plastic wrap and microwave for 5 minutes. Remove from the microwave, drain and add a little salt.
LEMONGRASS-SCENTED COCONUT RICE
Provided by James Oseland
Categories Rice Side Dinner Coconut Lemongrass Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- 1. Place the rice in a 1-1/2- or 2-quart saucepan. Fill the pot halfway with cold water. If any rice hulls or small twigs float to the surface, scoop them aside with your hand and discard them. Gently swirl your fingers through the rice until the water becomes cloudy with the rice's surface starch, about 20 seconds. Be careful not to massage the rice aggressively-you don't want to crack or break the grains. Allow the rice to settle for a few seconds. Tilt the pot over a sink and drain out all the water, cupping the rice with your hand to prevent it from spilling out of the pot. Repeat this process with three more changes of water. The water after the first 2 rinses will be quite cloudy; by the fourth rinse, it will be much less so. The water need not run completely clear by the final rinse-slightly cloudy is fine. Leave the rinsed rice in the pot.
- 2. To the rinsed rice, add the tied lemongrass, the cooking water, the coconut milk, the salt, and the daun salam leaves (if using). Stir well to combine, making sure that the lemongrass stalks and daun salam leaves are submerged in as much of the rice as possible.
- 3. Place the pot over high heat and, stirring constantly with a large spoon to prevent the rice at the bottom of the pot from scorching or burning, bring the liquid to a rolling, noisy boil. Allow the rice to boil vigorously for fifteen seconds, continuing to stir constantly. (It's essential that you stir constantly, otherwise the fats and proteins in the coconut milk will cause the rice at the bottom of the pot to become gummy and stick together, which will ultimately lead to the final dish having a scorched or burned bottom layer.) Immediately reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes. Don't be tempted to lift or remove the lid during this time-you'll lose essential cooking steam if you do.
- 4. Remove the pot from the heat and allow the rice to continue to steam, covered, away from the heat for an additional 10 minutes.
- 5. Open the pot and discard the lemongrass and daun salam leaves. Fold the rice over gently with a spoon, distributing the aromatic flavors which may be concentrated in pockets in the rice. Transfer the rice to a deep serving bowl, fluffing it gently with a fork and lifting it into a high, peaked mound. Serve hot or warm. (If serving the rice warm, keep it covered with aluminum foil until then.)
SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF
Steps:
- In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.
CRISPY PRAWNS WITH LEMON MYRTLE
Rice flour gives this a nice crunch. Backhousia citriodora (common names lemon myrtle, lemon scented myrtle, lemon scented ironwood) is a flowering plant in the family Myrtaceae. From subtropical rainforests of central and south-eastern Queensland, Australia, with a natural distribution from Mackay to Brisbane. Other common names are sweet verbena tree, sweet verbena myrtle, lemon scented verbena, and lemon scented backhousia.
Provided by Rita1652
Categories Australian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 inch of oil in a frying pan.
- Mix rice flour, lemon myrtle, paprika, chili and salt to taste. Toss prawns into mixture. Remove excess flour.
- Fry shrimp over heat heat 1 minute per side.
- Drain on paper towel.
- Sprinkle with red pepper flakes, salt and a slice of lime.
LEMON-SCENTED SAFFRON RICE
Categories Citrus Rice Side Spring Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 9
Steps:
- Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.
LEMON SCENTED RICE
Provided by Food Network Kitchen
Categories side-dish
Time 33m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
- Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.
SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF
Cooking Channel serves up this Saffron and Preserved Lemon Scented Shrimp Rice Pilaf recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.
More about "lemon scented rice food"
LEMON SCENTED RICE SUMMER SENSORY BIN | LITTLE BINS FOR ...
From littlebinsforlittlehands.com
LEMON SCENTED SALMON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
4.9/5 Total Time 10 minsServings 3
LEMON & MINT LEAF SCENTED SOY DOTS - SKORE CANDLE-NOW IN A ...
From amazon.ca
4.4/5 (9)Colour LEMON & MINT LEAFBrand Skore CandleMaterial Soy wax
SIGHT WORDS SENSORY TUB KIDS ACTIVITIES - NURTURESTORE
From nurturestore.co.uk
Reviews 9
LEMON SCENTED RICE RECIPE BY SOUTHERN.CROCKPOT | IFOOD.TV
From ifood.tv
Butter 3 TablespoonSalt To TasteLong grain rice 1 Cup (16 tbs)Calories 500 per serving
SKEWERED CHICKEN TIKKA WITH SPICY LEMON-SCENTED RICE ...
From bbc.co.uk
Category Main Course
LEMON-SCENTED BROCCOLI - OLD MAN CHEF
From oldmanchef.com
LEMON SCENTED RICE - COOKEATSHARE
From cookeatshare.com
FROM NANNA’S OLD FASHIONED KITCHEN. LEMON SCENTED RICE ...
From thepaddingtonfoodie.com
LEMON SCENTED BASMATI RICE - RICE CALORIES, CARBS ...
From myfitnesspal.com
CUMIN SCENTED HERBED RICE RECIPES
From tfrecipes.com
CM - LEMON SCENTED BASMATI RICE CALORIES, CARBS ...
From myfitnesspal.com
LEMON SCENTED RICE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
LEMON-SCENTED SAFFRON RICE RECIPE - FOOD NEWS
From foodnewsnews.com
RECIPE - SCENTED BASMATI RICE WITH SWEET POTATOES
From lcbo.com
LEMON SCENTED RICE SENSORY - CPP
From cpp.edu
LEMON SCENTED RICE RECIPE
From crecipe.com
LEMON SCENTED SALMON RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF ...
From tfrecipes.com
MY MOM'S GREEK LEMON RICE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE SCENTED RICE? - I FORGOT ITS WEDNESDAY
From iforgotitswednesday.com
HOW TO DYE RICE FOR SENSORY PLAY - LITTLE BINS FOR LITTLE ...
From littlebinsforlittlehands.com
SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF ...
From cookingindex.com
CHICKEN TIKKA MASALA WITH LEMON SCENTED RICE — EM'S FOOD ...
From emsfoodforfriends.com.au
RICE PUDDING WITH LEMON SCENT RECIPE | RECIPE | RECIPES ...
From pinterest.com
LEMON-SCENTED RISKREM (RICE CREAM) WITH RASPBERRY SAUCE ...
From outside-oslo.com
LEMON SCENTED SALMON FRIED RICE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
RECIPE: LAURIE COLWIN’S LEMON RICE PUDDING - KITCHN
From thekitchn.com
SENSORY PLAY ACTIVITY 3 – SCENTED RICE BINS – THE PATH ...
From understandinginclusion.wordpress.com
BROCCOLI RABE WITH CANNELLINI BEANS AND CHESTNUT LEMON ...
From foodfitnessfreshair.com
LEMON SCENTED SAFFRON RICE RECIPES
From tfrecipes.com
LEMON SCENTED RICE - BASMATI CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
LEMON SCENTED RICE | ETSY
From etsy.com
BUSY MAN LEMON SCENTED CHICKEN DRUMSTICK RICE RECIPE ...
From simplechinesefood.com
KITCHEN CACTUS: LEMON SCENTED RICE | RICE, LEMON, DISHES
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love