Lemony Mushroom Pilaf Food

MUSHROOM PILAF

Steps:

• In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
• When it's done, sprinkle over some chopped parsley and serve.

LEMONY MUSHROOM PILAF

Steps:

• Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

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 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.

LEMON GARLIC MUSHROOMS

Steps:

• For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.

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.

SPINACH, MUSHROOM & LEMON PILAF

Steps:

• Cook the onions and garlic in the butter in a large shallow pan until soft and golden.
• Add the button mushrooms and cook until soft.
• Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover. Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
• Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.

SPINACH AND LEMON RICE PILAF

Steps:

• Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
• Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
• Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

LEMON BARLEY PILAF

Steps:

• melt butter in a saucepan over medium heat.
• add onion, salt, pepper, saute about 5 minutes.
• add barley and stir until well coated.
• add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
• cook about 25 minutes until barley is tender.
• add carrot and pepper, cover and cook about 6 minutes more.
• remove from heat, stir, cover and let it stand for 10 minutes.
• stir in lemon zest, salt, pepper to taste.

SPINACH, MUSHROOM & LEMON RICE PILAF

Steps:

• Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
• Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
• Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
• Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.