Best Budget Lemon Saffron Rice Recipes

Shrimp with Lemon-Saffron Rice image

Provided by Ronda Krouch

Categories Seafood

Time 15m

Number Of Ingredients 13

1 Tbsp evoo
1/2 c chopped onion
1/2 c green bell pepper,chopped
1 tsp minced fresh garlic
1 lb peeled and deveined lg. shrimp
2 c instant rice
1/2 c water
1 1/2 tsp oregano
1/4 tsp salt and pepper each
1-14 oz can fat-free lower-sodium chicken broth
1/4 tsp saffron threads and paprika each
1 c frozen green peas
2 1/2 Tbsp fresh lemon juice

Steps:

1. Heat a large Dutch oven over medium-heat. Add oil to pan; swirl to coat. Add onion and bell pepper; saute 3 minutes or until vegetables are tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Add shrimp to pan; cook 30 seconds, stirring frequently. Add rice and next 7 ingredients (through broth). Bring rice mixture to a boil; cover pan. Reduce heat, and simmer 5 minutes or until rice is done. Remove from heat; stir in peas and lemon juice.

Lemon-Scented Saffron Rice image

Yield Serves 8

Number Of Ingredients 9

3 tablespoons unsalted butter
3 large shallots, thinly sliced
Pinch (generous) of saffron threads
1 1/2 cups Arborio or other short-grain rice
3 cups chicken stock or canned low-salt broth
3 tablespoons fresh lemon juice
2 tablespoons chopped lemon peel
1 large bunch chives, chopped (about 1/2 cup)
Salt and freshly cracked white pepper

Steps:

Melt butter in heavy large saucepan over medium heat. Add shallots and saffron and cook 3 minutes, stirring occasionally. Add rice and stir to coat. Add stock and lemon juice; bring to boil. Reduce heat to low, stir and cover. Let simmer until creamy and tender, stirring vigorously every 10 minutes, 20 to 25 minutes. Add lemon peel and chives. Season with salt and pepper. Stir vigorously until well combined.

Budget Lemon

Provided by Foodiewife

Number Of Ingredients 8

OPTIONAL:
1 cup long grain white rice
2 cups water or chicken stock (or half of each)
1/4 teaspoon tumeric
1 tablespoon fresh lemon juice
1 Tsp. lemon zest
fresh minced parsley
1 cup of frozen peas

Steps:

Rinse the rice until the water is clear. In a medium size saucepan, add the water or chicken stock, and tumeric, and bring to a boil. Add the rice and simmer for about 20-25 minutes, covered. Remove from heat. Fluff with a fork. If desired, add lemon zest and lemon juice and fresh herbs. Adding frozen peas gives the rice some contrast color, and you can sneak in some vegetables!