GREEK LEMON RICE RECIPE
Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.
Provided by The Mediterranean Dish
Categories Side Dish
Time 45m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg
MUSHROOM PILAF
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
LEMON RICE PILAF
No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
SPINACH, MUSHROOM & LEMON RICE PILAF
Make and share this Spinach, Mushroom & Lemon Rice Pilaf recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 780.5, Fat 27.7, SaturatedFat 15.5, Cholesterol 61, Sodium 260.2, Carbohydrate 123.4, Fiber 11.6, Sugar 7.5, Protein 17.6
WILD RICE PILAF WITH NUTS AND LEMON
Provided by Food Network Kitchen
Categories side-dish
Time 1h8m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
Nutrition Facts : Calories 280 calorie, Fat 11 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 1047 milligrams, Carbohydrate 36 grams, Fiber 3.5 grams, Protein 13 grams, Sugar 2 grams
LEMON-PEPPER MUSHROOMS
Buying pre-sliced fresh mushrooms instead of canned saves time-making this a super-quick fix for low calories and full flavor. Serve these mushrooms on their own as a side or on top of chicken, pork or fish.
Provided by Food Network Kitchen
Categories condiment
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the mushrooms in an even layer and sprinkle with the lemon zest. Cook, undisturbed, until browned, about 2 minutes. Toss with 1/4 teaspoon salt and 3/4 teaspoon pepper and continue to cook until the mushrooms are tender but not mushy, 4 to 5 minutes. Add additional salt and pepper to taste. Transfer to a serving dish and sprinkle with the chives. Serve warm.
LEMONY MUSHROOM PILAF
If you're after a lighter alternative to risotto, this low-fat mushroom pilaf is just the ticket
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 249 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 0.62 milligram of sodium
RICE PILAF WITH MUSHROOMS
Make and share this Rice Pilaf With Mushrooms recipe from Food.com.
Provided by PollyB
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in a large flameproof casserole and cook the onion over low heat for 5 minutes.
- Add the mushrooms, salt and pepper and continue cooking 5 minutes longer or until the mushrooms release their liquid.
- Turn up the heat and cook, stirring constantly, until the moisture in the mushrooms evaporates.
- Add the rice and stir it for a few minutes or until the grains are transparent.
- Pour in the stock or stock mixed with water and bring to a boil.
- Lower the heat, cover the pan and cook the rice for 20 minutes or until all the liquid is absorbed (If you have a heat diffuser, set the pan on it to prevent the bottom from scorching).
- Transfer half the rice to a plastic container (save for making turkey fried rice).
- Serve remaining rice at once.
Nutrition Facts : Calories 821.3, Fat 18.4, SaturatedFat 10.2, Cholesterol 38.2, Sodium 267.6, Carbohydrate 140.8, Fiber 3.7, Sugar 4.2, Protein 23.9
GREEK LEMON PILAF
Make and share this Greek Lemon Pilaf recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 27m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- In a heavy saucepan, saute onion in butter until tender.
- Add rice and orzo and cook, stirring, for 2 minutes.
- Add chicken broth and lemon juice and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
- Fluff pilaf up with fork and stir in chopped parsley.
Nutrition Facts : Calories 361, Fat 9.2, SaturatedFat 5.3, Cholesterol 20.4, Sodium 571.5, Carbohydrate 59.2, Fiber 1.6, Sugar 2.4, Protein 9.1
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