Lemon Vegetable Rice Food

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!

EASY VEGETABLE RICE MEDLEY

Steps:

• Heat oil in a skillet.
• Add onion, carrot, celery, and red pepper; cook 5 minutes or until tender.
• Add broth; bring to a boil.
• Stir in rice and peas; cover.
• Simmer 5 minutes.
• Remove from heat.
• Let stand 5 minutes before serving.
• ****To save time, replace all the veggies with 3 cups frozen mixed vegetables or frozen broccoli florets and add them when you would have added the peas.

VEGETARIAN LEMON-RICE SOUP

Steps:

• Bring vegetable broth to a boil in a 2-quart saucepan. Reduce heat to medium-low, add rice, cover the saucepan, and simmer until rice is tender, about 20 minutes.
• Beat eggs and lemon juice together in a small bowl. Ladle some of the hot soup into the egg mixture and stir to temper the eggs.
• Stir egg mixture into the broth and rice. Reduce heat to low and cook until the soup is hot, about 5 minutes. Season with salt and pepper.

VEGETABLE RICE RECIPE | MIX VEG RICE | QUICK ONE POT VEGETABLE RICE

Steps:

• firstly, in a large kadai heat 3 tsp oil and saute 1 bay leaf, 1 inch cinnamon and 2 pods cardamom until they turn aromatic.
• now add ½ onion, 1 chilli and saute until they turn translucent.
• further add 5 beans, 1 carrot, 2 tbsp peas and ¼ capsicum.
• stir-fry for 2 minutes without mashing the vegetables.
• now add 1 cup basmati rice (soaked for 20 minutes).
• roast for 2 minutes without breaking rice.
• furthermore, add 2 cup water, 1 tsp salt and 1 tsp lemon juice.
• mix well, cover and simmer for 20 minutes. or pressure cook for 2 whistles on medium flame.
• after 20 minutes, give a stir. the rice will be still be moist.
• turn off the flame, cover and rest for 10 minutes.
• finally, add 2 tbsp coriander leaves and enjoy vegetable rice with raita or curry.

CHICKEN AND VEGETABLE SAUTE WITH LEMON-PARMESAN RICE

Steps:

• In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
• Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper. Bring to a simmer. Cover, and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.

CAULIFLOWER VEGETABLE FRIED RICE

Steps:

• Heat sesame oil in a large, deep pan or wok over medium-high heat. Add garlic, ginger and chili paste to the pan until fragrant, about 30 seconds, before adding in the carrots. Sauté carrots until tender, about 3 minutes.
• Stir in riced cauliflower to the pan and cook until it starts to brown slightly, about 6-7 minutes, stirring frequently. Add peas, corn, soy sauce and rice vinegar to the pan and saute until warmed through, about 3-4 minutes.
• Form a little hole in the center of the pan by pushing the vegetables off to the side. Spray area with cooking spray then crack egg directly over the hole. Using a wooden spoon, slowly begin to scramble the egg until cooked to your desired level of doneness.
• Add scallions to the pan and stir until evenly incorporated. Check for seasoning and add salt and pepper to taste. Serve warm.

LEMON VEGETABLE RICE

Steps:

• Heat oil in pot over low heat.
• Dice carrot and onion about 1/4 inch.
• Add to pot and saute 10 minutes.
• Add garlic, cook 3 minutes.
• Season with salt and pepper to taste.
• Finely zest and juice both lemons.
• Bring water, zest and lemon juice to a boil in same pot.
• Stir in rice, reduce heat and simmer covered until water is absorbed, about 20-25 minutes, fluff. Sprinkle with parlsey or mint and chopped scallions.

CHICKEN LEMON SOUP W/RICE AND VEGETABLES

Steps:

• Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
• Add zest of lemon and rice.
• Stir.
• Add chicken broth and boil on low for approx 20 min until vegetables are tender.
• Add peas, chicken, lemon juice and parsley 5 minutes before serving.
• Add salt and pepper to taste.

LEMON VEGGIE RICE

Steps:

• Cook rice in boiling salted water until almost, but not quite, done.
• Drain rice and return to pot.
• Meanwhile, melt butter in a small skillet over low heat, add onion and cook until browned, I usually add a few drops of oil so that the butter won't burn.
• Add the onion and the rest of the ingredients to the rice, cover and cook on low heat for 5 to 10 minutes until completely done.

VEGETABLE, RICE, AND LEMON SOUP

Steps:

• Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.