Lemon Thyme Rice Food

LEMON THYME RICE

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.

LEMON THYME BARS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish.
• For the bars:
• In a small bowl combine flour, thyme and salt. Set aside. Using a stand mixer fitted with the paddle attachment, beat together 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes.
• For the glaze:
• In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour.
• Using a metal spatula, remove the crust from the pan. Cut into 1 1/2-inch square bars and arrange on a serving platter or store airtight in a plastic container at room temperature.

BASMATI RICE WITH LEMON & THYME

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.

LEMON AND CHIVE RISOTTO

Steps:

• For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
• For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.

BAKED RICE WITH LEMON AND THYME

Steps:

• Preheat the oven to 425°. Spray a 9x13-inch baking dish with nonstick cooking spray.
• Place the rice in the pan in an even layer. Dot the top with butter. Sprinkle the salt, thyme, zest, and paprika over the top.
• Pour the boiling water into the pan and cover it right away with heavy-duty foil. Seal the edges tightly.
• Bake the rice for 20 minutes. Fluff the rice with a fork, tossing it with the fresh parsley. Adjust seasonings and serve.

ASPARAGUS RISOTTO WITH LEMON THYME AND PARMESAN

Steps:

• Snap the woody ends off the asparagus about 2cm (1in) up. Place on to a
• roasting tray, drizzle with 2 teaspoons of the olive oil and roast for 8 minutes until lightly charred.
• Heat the stock in a large saucepan and leave on a gentle simmer. In another large pan, preferably with shallow sides, heat the rest of the oil and sauté the shallots and garlic until softened but not coloured.
• Stir in the rice. When the rice begins to 'hiss' add the wine and a ladleful of stock, stir well until all the liquid has been absorbed.
• Continue adding the liquid at intervals for 15 minutes, then add the asparagus and thyme and mix well.
• Cook for a further 3-5 minutes, until the liquid has been absorbed and the rice is tender but still firm.
• Add the last ladleful of stock, the butter and Parmesan.
• Season, stir well, add extra Parmesan, a sprinkle of thyme leaves and a grind of black pepper.
• Serve immediately.

LEMON RICE WITH HERBS

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.