Lemony Rice With Olive Oil Drizzle Food

LEMON-INFUSED OLIVE OIL

Steps:

• Wash one lemon by rinsing it well. Pat it dry.
• Use a vegetable peeler to peel the yellow part of the skin off the one lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
• Squeeze 1 1/2 or two lemons until you have 1/2 cup of lemon juice. Add the juice to the saucepan, then add the oil.
• Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.
• Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.
• Use a fine-mesh strainer to strain the oil into a plastic container or into a funnel placed in a glass bottle. Store the lemon-infused olive oil in a sealed bottle or container in the refrigerator for a few weeks. The oil will solidify on top, while the lemon juice remains on the bottom, so you'll need to run the bottle or container under very warm water, then shake before using.

KITTENCAL'S GREEK LEMONY RICE WITH FETA

Steps:

• In a saucepan heat olive oil over medium-high heat.
• Add in onion, oregano, chopped garlic and black pepper; cook stirring constantly for about 3 minutes.
• Add in the rice and stir using a wooden spoon for 3 minutes.
• Slowly add in the broth and lemon juice; bring to a boil.
• Reduce heat cover and simmer until the rice is tender (about 20 minutes).
• Remove from heat and stir in the feta cheese (and kalamata olives if using).
• Season with salt and more black pepper if desired.
• Transfer to plate and drizzle the top with more lemon juice if desired.

LEMONY RICE & PEAS

Steps:

• Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
• Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

LEMONY RICE WITH OLIVE OIL DRIZZLE

Steps:

• Combine all ingredients except lemon, rind and oil in a pan.
• With your hand, squeeze the 1/2 lemon's juice into the pot, then toss it into the pot.
• Simmer, stirring occasionally 'til rice is not crunchy anymore.
• Remove rice from heat and remove lemon. Squeeze the remaining juice from it, being careful not to burn your fingers. Stir in one half of the grated lemon rind.
• Cover pan with a folded towel and let set for 5-7 minutes.
• Fluff with a fork.
• Taste to adjust seasonings such as salt.
• Pile into a serving dish.
• Sprinkle with the reserved lemon rind.
• Drizzle on a little fresh olive oil if desired.