Zesty Lemon Rice Food

ZESTY LEMON RICE

Steps:

• Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
• Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
• Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

LEMON RICE

Steps:

• Combine all ingredients EXCEPT lemonpepper in saucepan.
• Bring to a boil, then reduce heat.
• Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
• Sprinkle with lemonpepper before serving.

ZESTY LEMON APPLE JUICE

Steps:

• Pour water into a glass and place beneath the spigot of a juicer.
• Process first the cucumber, waiting about 20 seconds between halves. Do the same with each apple quarter. Finally juice the lemon halves.
• Stir juice vigorously to blend.

ZESTY LEMON BARS

Steps:

• Preheat oven to 350 degrees with a rack in the center of oven. Butter a 9-by-13-inch baking pan.
• To make crust: In the bowl of a food processor, combine flour, confectioners' sugar, cornstarch, and salt; process to combine. Add butter to processor and process until mixture is pale yellow and resembles a coarse meal, about 10 seconds. If you don't have a food processor, whisk together flour, confectioners' sugar, cornstarch, and salt in a large bowl. Add butter and work into flour mixture using a pastry blender or your fingers.
• Pour crust mixture into prepared baking dish, pressing down with your fingers to create a 1/4-inch-thick layer along the bottom and 1/2-inch up the sides, pressing firmly at the edges to seal. Transfer pan to freezer and freeze for 30 minutes. Transfer to oven and bake, rotating pan once during baking, until golden brown, about 20 minutes.
• Meanwhile, make the topping: In a large bowl, whisk together sugar, eggs, and flour; stir in lemon juice, milk, and salt until well combined.
• Remove baking pan from oven. Stir topping and pour into warm crust. Return pan to oven and continue baking until topping is just set but not browned, about 20 minutes.
• Transfer baking pan to a wire rack to cool completely. Cut into 20 squares. Serve immediately or wrap each bar tightly with plastic wrap and keep refrigerated until ready to serve.

LEMON RICE

Steps:

• In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

ZESTY LEMON ICE CREAM COOKIE SANDWICHES

Steps:

• Spoon the ice cream into a rimmed baking sheet and spread to 1/2-inch thickness. Freeze until firm, 2 to 3 hours. Use a 3-inch round cookie cutter to cut the ice cream into 12 rounds, reshaping the ice cream "sheet" as needed. Keep frozen.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Stir together the flour, baking soda, baking powder, cornstarch and salt in a large bowl; set aside.
• Beat the butter and granulated sugar with an electric mixer at high speed until creamy. Add the egg, and beat until the yellow disappears. Beat in the lemon zest, juice and extract.
• Add the flour mixture in 2 batches and beat until combined. Roll the dough into twenty-four 2-inch balls. Roll the balls in coarse sugar, if using, and place on the prepared pans. Use the bottom of a glass to press down the dough balls.
• Bake until the cookies are set and lightly golden on the bottoms, 15 to 18 minutes. Remove to wire racks to cool completely.
• To assemble the sandwiches, spread 1 to 2 tablespoons lemon curd on the flat sides of 12 cookies. Sandwich an ice cream round between 2 cookies (one lemon curd-coated and one uncoated). Roll the edges in the sprinkles. Wrap and freeze the ice cream sandwiches until ready to serve.

LEMON SCENTED RICE

Steps:

• Heat the olive oil in a saucepan over medium heat. Add the onion, 1 teaspoon of salt, ginger, and bay leaf, stirring occasionally, until the onion is tender and translucent, about 6 minutes.
• Add the rice and cook until it begins to brown, about 4 minutes. Stir in the water along with the lemon zest. Bring to a simmer. Reduce the heat to low, cover, and cook for 15 minutes. Pull from the heat and set aside for 5 minutes undisturbed. Fluff with a fork season with some pepper and serve.

ZESTY LIME (& GARLIC) RICE ( PIONEER WOMAN )

Steps:

• Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
• Optional top with a half a cup chopped cilantro.