Best Lemon Garlic Rice Recipes

LEMON GARLIC SHRIMP WITH ROASTED BRUSSELS SPROUTS AND BROWN RICE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Arrange shrimp in a single layer in the baking dish. Whisk lemon juice, butter, garlic, Worcestershire sauce, lemon pepper, and chile powder together; pour over shrimp.
• Roast in the preheated oven until shrimp turn pink, 8 to 10 minutes. Sprinkle parsley over shrimp. Reduce oven temperature to 400 degrees F (200 degrees C).
• Toss Brussels sprouts with onion and olive oil. Season with salt and pepper. Spread evenly on a baking sheet.
• Roast Brussels sprouts and onion until starting to brown, about 20 minutes.
• Meanwhile, bring water to a boil in a saucepan. Add brown rice and simmer until water is absorbed, about 5 minutes.
• Divide rice among 4 bowls. Top with shrimp and Brussels sprouts-onion mixture.

SLOW COOKER LEMON-GARLIC CHICKEN AND RICE

Steps:

• Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes.
• In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside.
• Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

LEMON AND GARLIC RICE

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!

CROCK POT LEMON GARLIC CHICKEN AND WILD RICE

Steps:

• Season the chicken breasts generously with salt and pepper.
• Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice.
• Add the lemon juice to the water and stir.
• Pour this mixture over the rice and chicken.
• Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours.
• To plate, place a serving of the rice on each plate and top with 1 chicken breast.
• Garnish with fresh parsley sprigs.

CROCK POT LEMON GARLIC CHICKEN WITH WILD RICE

Steps:

• Season the chicken breasts with salt and pepper.
• (I use more pepper than salt, but that's my preference).
• Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice.
• Add the lemon juice to the water and stir.
• Pour this mixture over the rice and chicken.
• Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours.

GARLIC-BLACK PEPPER LOBSTER WITH LEMON GRASS FRIED RICE

Steps:

• In a large, hot saute pan coated well with oil, saute the lobster. Add the garlic, scallions, and black pepper. Deglaze with wine and add chicken stock and fish sauce. Add butter and check for seasoning.
• Lemon grass fried rice: In a saucepan on high heat coated with oil, sweat the onions, garlic, ginger and lemon grass. Season. Add the rice and saute the rice for 3 to 5 minutes until hot. Add lemon juice and check for seasoning.
• PLATING On a large dinner plate, mold a mound of rice in the middle and top with lobster. Garnish with sliced scallions.
• WINE: Fruity Alsatian Riesling, not bone dry like Trimbach, Hugel. We used Gunderloch, Riesling

GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING

Steps:

• Pulse all the dressing ingredients ( first 7 ) in a food processor until smooth.
• Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume.
• Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through.
• Add the dressing into the pan (start with about half of it) and toss to combine.
• Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries

INSTANT POT® LEMON-GARLIC CHICKEN THIGHS WITH RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil once the Instant Pot® is hot.
• Combine cantanzaro herbs, shallot salt, Greek seasoning, and garlic powder in a small bowl. Sprinkle mixture over chicken thighs; sear until chicken can easily come unstuck from the bottom of the pot, 2 to 3 minutes per side. Transfer chicken to a plate. Add minced garlic to Instant Pot® and cook for 1 minute. Pour in 1/2 cup chicken broth and scrape off any brown bits off the bottom.
• Turn off Instant Pot®. Return chicken thighs to the pot. Add an elevated rack.
• Combine rice and remaining chicken broth in a small bowl. Set bowl on top of the elevated rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove cooked rice and transfer chicken to a plate.
• Whisk together cream, lemon juice, and cornstarch in a small bowl. Stir into the remaining liquid in the Instant Pot® and turn on Saute function. Whisk and simmer until sauce has thickened. Serve chicken thighs with sauce.

BROCCOLI "RICE" WITH GARLIC, LEMON AND CHILE PEPPER

Steps:

• Cut broccoli stalks into 1/2-inch chunks and put into a food processor. Pulse until stalks resemble rice.
• Melt butter in a medium skillet over medium-low heat. Add garlic and stir for about 1 minute. Increase heat to medium and add broccoli rice. Cook, stirring often, until tender, 5 to 7 minutes. Turn off heat, stir in lemon zest and red pepper if using and season with salt and pepper. Serve topped with Parmesan.

BROWN RICE WITH SAUTEED SPINACH, LEMON AND GARLIC RECIPE - (4.3/5)

Steps:

• Cook rice according to package directions. Heat oil in large skillet. Add cooked rice, spinach, walnuts, lemon peel, garlic, rosemary and salt. Sauté 2 to 3 minutes or until spinach is wilted. Serve warm. Serving Size (1/6 of recipe), Calories 180 (Calories from Fat 120), Total Fat 13g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 110mg, Total Carbohydrate 13g (Dietary Fiber 2g, Sugars 0g), Protein 3g; Percent Daily Value*: Vitamin A 6%, Vitamin C 4%, Calcium 2%, Iron 4%. *Percent Daily Values are based on a 2,000 calorie diet

LEMON GARLIC CHICKEN WITH RICE

Steps:

• Melt the butter in a skillet and saute the garlic in it.
• Add the chicken and all the other ingredients (except the rice,) cover and cook until done, about 5-10 minutes.
• Serve on a 1/2 cup of cooked brown rice.

LEMON GARLIC CHICKEN WITH LAMB RICE PILAF

Steps:

• First prepare chicken washing thoroughly and patting dry. Take olive oil in your hands and rub all over chicken, inside and out. Mash Garlic into a paste and mix with salt and pepper and allspice in a small bowl. Rub mixture all over and inside chicken. Juice the lemons and add to bottom of roasting pan with water to cover the bottom of the pan. Rice stuffing: Saute onions in olive oil until golden. Add lamb and saute until no longer pink. Add spice, salt and pepper to taste. Transfer to large pot. Add rice stirring to mix all ingredients. Add water, cover and simmer for 20 mins. At this point you can either stuff the chicken with stuffing, or leave the rice to serve seperately. Roast Chicken until thermometer reaches 165 degrees. Baste occasionally with lemon juices from the bottom of the pan. Remove from oven and tent with foil for 20 mins before carving. Garlic dip sauce: Mix all ingredients and place in Refridgerator for 2 hours. Serve with Chicken and rice as a dip. To serve: Carve Chicken keeping wings and drums intact. In a large platter, place rice at the bottom. Place chicken around on top of the rice. Sprinkle with Pine Nuts and serve.

CROCK-POT LEMON GARLIC CHICKEN WITH WILD RICE

Steps:

• Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast.

ROSEMARY LEMON & GARLIC SEITAN AND BROWN RICE

Steps:

• Step 1: Bring 4 cups of salted water to boil. Add Brown Rice. Mince 2 garlic cloves and add to water. Set timer for 30 minutes and boil on medium heat.
• Step 2. In a shallow bowl or tupperware dish combine olive oil, juice of 1/2 lemon, rosemary, remaining garlic cloves minced, 1 tsp salt and dash of pepper. Add the Seitan to this mixture and cover well. Allow the Seitan to marinate while the rice is cooking.
• Step 3: When the brown rice is done, combine the rice and marinated seitan mixture in a casserole dish. Mix well. Add Salt to taste. Add enough just to cover the bottom of the casserole dish and place in oven. Bake for 20 minute.
• (Optional: Add 1/4 cup grated parmesean to mix for extra flavoring).

LEMON GARLIC FRIED RICE AND BEANS

Steps:

• Melt butter in a skillet over high heat, make sure it doesn't burn. Stir-fry rice and beans for 30 seconds then add garlic. Stir frequently allowing for around 30 seconds in between stirs to get some crispy rice on the bottom of the pan but make sure it doesn't burn. Add a 1/2 teaspoon of salt. After around 3-4 minutes add the egg, immediately take off the heat and stir until everything is combined and the egg looks just barely moist (if you wait till the egg is completely cooked it will be overcooked by the time it hits the plate). Stir in lemon to taste and remove onto a plate. Season with paprika and salt to taste. I like to add an additional sprinkling of cayenne because I like a little more heat.

BROWN RICE WITH SAUTEED SPINACH, LEMON AND GARLIC

Steps:

• COOK rice according to package directions.
• HEAT oil in large skillet. Add cooked rice, spinach, walnuts, lemon peel, garlic, rosemary and salt. Sauté 2 to 3 minutes or until spinach is wilted. Serve warm.

LEMON GARLIC RICE

Steps:

• Saute onion and garlic in butter until soft. Add rice and cook, stirring, for one minute. Add broth, salt and pepper. Bring to a boil, then reduce to low, cover and cook for 20 minutes. Remove from heat and let stand for 5 minutes. Meanwhile, beat together egg yolks, lemon juice, and nutmeg.
• Gradually stir egg mixture into rice, mixing well. Cover and let stand 2 to 3 minutes longer.