LEMON GINGER BASMATI RICE
Steps:
- Place the rice in a large pot and rinse under cold running water until the water runs clear. Drain well and add 4 1/2 cups water to the pot. Sprinkle with the salt and add the butter, ginger and lemon zest. Bring to a boil, then reduce heat to a simmer. Cover and cook 15 minutes without removing the lid.
- Remove the lid and fluff the rice with a fork. Cover again and keep warm until ready to serve. For drier rice, leave the lid off after fluffing. Sprinkle with the chopped cilantro before serving.
LEMON THYME RICE
This is a recipe that my neighbor taught me when I was young. It is very good and goes with any chicken dish. Even my picky 4 year old eater eats it!
Provided by LASUG
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
- Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.
Nutrition Facts : Calories 212.1 calories, Carbohydrate 37.8 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 345.6 mg, Sugar 0.4 g
BASMATI RICE WITH LEMON & THYME
Basmati rice is a great alternative to regular white rice. It has a lovely nutty aroma to it and cooks up very fluffy.
Provided by 080293
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium pot, bring the water to a boil. Add the salt and basmati rice. Grate the rind from the lemon and add it to the rice. Squeeze the juice from the lemon into the rice. Bring the liquid to a boil, then reduce heat to a simmer. Cover the pot tightly and cook for 20-25 minutes, or until the rice is tender. Add the thyme and season with white pepper.
Nutrition Facts :
RICE PILAF WITH THYME, LEMON AND GARLIC
Time 30m
Yield 8 Servings
Number Of Ingredients 11
Steps:
- Heat the oil in a pot set over medium-high. Add the shallots and garlic and cook until softened, about 2 minutes. Mix in the rice and cook for 2 minutes. Add the remaining ingredients, except garnish, and bring to a boil. Cover the rice, turn the heat to its lowest setting, and cook 15 minutes, or until the rice is tender. Fluff the rice with a fork and transfer to a serving bowl. If desired, garnish the rice with sliced lemon and thyme sprigs. Recipe Options: Instead of thyme, use fresh tarragon, to taste, in this recipe. In place of lemon zest and juice, use orange zest and juice, or use a mix of citrus zest and juice in this recipe. For more aromatic rice, make the pilaf with long grain basmati or jasmine rice.
LEMON THYME RICE (RICE COOKER)
Excellent seasoned rice!. This is a rice cooker recipe and I used my basic 1 liter (1 quart) Cook and Warm rice cooker. Easy and delicious.
Provided by Lee Thayer
Categories Rice Sides
Time 25m
Number Of Ingredients 6
Steps:
- 1. Turn your rice cooker to the Cook setting and melt the butter.
- 2. When the butter is melted, stir in the drained rice and coat with the butter, cook, stirring often, to lightly brown the rice, takes just a few minutes.
- 3. Stir in the broth, lemon juice, thyme, and lemon pepper.
- 4. Place the cover on the cooker and allow the Cook cycle to complete as indicated by it switching to the Warm setting.
- 5. Fluff with a rice paddle.
- 6. Serve as a side with any dish. Enjoy.
- 7. I enjoyed this is some pressure cooked duck.
IT'S THYME FOR RICE PILAF
A delightful little rice dish packed with herbs and veggies- the broth can be changed to suit your needs: beef broth for meat; vegetable broth for vegetarians, etc. Very versatile!
Provided by PalatablePastime
Categories Long Grain Rice
Time 48m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat 2 tablespoons butter in a large saucepan; add onion, carrots, celery, green pepper, and garlic, cooking until tender.
- Remove vegetables from pan and set aside.
- Heat remaining 2 tablespoons of butter in pan; add rice and cook, stirring constantly, until rice is light brown.
- Do not burn rice.
- Stir in chicken broth, water, frozen peas, cooked vegetables, parsley, thyme, Tabasco, and salt and pepper to taste.
- Bring mixture to a boil, then reduce heat and simmer, covered, for 15-20 minutes or until liquid is absorbed and rice is tender.
- Fluff with fork before serving.
- Tip: if rice seems wet, place clean dishtowel firmly between lid and pan; let rest for 10-15 minutes while towel absorbs excess liquid.
Nutrition Facts : Calories 212, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 242.8, Carbohydrate 34, Fiber 2, Sugar 2.5, Protein 4.6
LEMON RICE WITH HERBS
Make and share this Lemon Rice With Herbs recipe from Food.com.
Provided by chia2160
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring chicken stock and lemon juice to simmer in saucepan.
- In skillet add oil, heat, add garlic and cook until softened.
- Add rice, stir.
- Add stock, salt & pepper and bring to boil.
- Lower and simmer 20-25 minutes.
- Remove from heat, stir in herbs, lemon zest and additional salt & pepper.
EASY BAKED LEMON CHICKEN AND RICE
One pan baked lemon chicken and rice is a delicious, easy dinner recipe made in less than an hour from start to finish, with simple ingredients.
Provided by Alida Ryder
Categories Dinner
Time 1h
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/390°F.
- Season chicken thighs with paprika, thyme, salt and pepper on both sides.
- Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
- Flip over and cook for another 5 minutes. Remove from the pan and set aside.
- Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
- Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
- Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
- Scatter over chopped parsley and serve with lemon wedges.
Nutrition Facts : Calories 417 kcal, Carbohydrate 52 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MUSHROOM-STUFFED CHICKEN WITH LEMON THYME RISOTTO
Ever tried risotto as a side dish? It's perfect with these chicken breasts with a rich porcini stuffing
Provided by Ursula Ferrigno
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 16
Steps:
- Heat oven to 180C/fan 160C/gas 4. First, make the stuffing. Finely chop the soaked porcini and set aside. Heat the oil in a shallow pan, then gently cook the onion for 5 mins, stirring occasionally. Add the porcini, button mushrooms and thyme leaves, season, turn the heat up, then cook for another 5 mins until the mushrooms have softened.
- Add the wine to the pan, then reduce fiercely until nearly dry. Add 50ml of the porcini soaking liquid, then continue to reduce for a couple of mins until you have a syrupy sauce. Allow to cool for a couple of mins, then carefully spoon between the skin and the flesh of the chicken breasts. Can be made a day ahead and chilled, or frozen for 1 month. Defrost in fridge before cooking. Season, place on a baking tray, skin-side up, then cook in the oven for 20 mins, until the chicken is cooked through and golden.
- While the chicken is cooking, make the risotto. Heat the butter and olive oil in a saucepan. Add the celery and onion, then cook over a medium heat for 5 mins until softened. Add the rice, coat it well in the oil, then cook for 1 min. Gradually add the stock a ladleful at a time, stirring with each addition until absorbed. Continue adding the stock and stirring until the risotto is oozing and thick - about 20 mins. Stir in the thyme, lemon juice, zest and Parmesan.
- When the chicken is cooked through and golden, remove from the oven. Spoon the risotto onto serving plates, sprinkle with the extra Parmesan and top with a chicken breast. Spoon over the juices from the chicken pan, then serve immediately.
Nutrition Facts : Calories 501 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 47 grams protein, Sodium 1.67 milligram of sodium
THYME-SCENTED PILAF
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt the butter in a medium pot over medium heat. Add the orzo, thyme, shallots and garlic and cook until the orzo is golden brown and the shallots are softened, 3 to 4 minutes. Stir in the rice, then add the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes. Fluff with a fork and serve.
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LEMON BROWN RICE WITH GARLIC AND THYME - FOOD & WINE
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- In a large sauce pan, melt the butter. Add the shallot and cook over moderate heat, stirring occasionally until softened, about 5 minutes. Add the rice and cook, stirring, for 3 minutes. Add the stock, salt, and pepper and bring to a boil. Cover and simmer over low heat until the broth is absorbed and the rice is tender, about 45 minutes. Remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.
- In a skillet, heat the oil, garlic, thyme, and chili flakes over moderately low heat. Cook until garlic is just beginning to brown, about 3 minutes.
- Remove from heat and add lemon zest and juice. Season with salt and pepper. Toss with cooked rice and serve.
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- Heat a large skillet on the stove over medium heat. In a small bowl, combine the olive oil, lemon juice, salt, pepper and thyme.
- Pour this over the chicken thighs, turning them to coat them completely. Place the chicken thighs in the hot skillet.
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- Season + Sear: Preheat oven to 400°F. Pat chicken thighs dry with paper towel and season skin side with salt and pepper. On the stove top, heat olive oil in a large cast iron skillet over high heat. Sear the chicken thighs skin side down for 5 minutes. Turn chicken thighs and cook an additional 3 minutes.
- Start the Rice: Reduce heat to medium and transfer the chicken to a plate. Melt the butter. Add the garlic and thyme - watch out for splatter if your thyme is wet. Stir and cook for 30 seconds to perfume the thyme. Add the rice, stirring until liquid is absorbed.
- Finish + Combine: Deglaze the pan with white wine, scraping the bottom of the pan with a wooden spoon or spatula. Cook until almost all the wine is soaked up - about 2 minutes. Add chicken stock, zest and juice of 1 Meyer lemon. Stir to combine. Slide the chicken thighs and any juices from the plate over the rice. Top chicken with lemon slices and bring the liquid to a simmer.
- Bake + Broil: Bake for 35-40 minutes in a 400°F oven (see notes.) Broil on high for 5-10 minutes before serving to crisp skin and slightly char lemons.
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