Best Lemon Parsley Rice Recipes

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON

Steps:

• In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
• Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
• Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
• Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

LEMON PARSLEY RICE

Steps:

• Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve.

LEMON PARSLEY RICE

Steps:

• Bring broth to a boil, stir in rice, cover, reduce heat to low and cook 20 minutes.
• Remove pan from heat, add butter, lemon, salt and pepper and fluff with a fork to combine.
• Add parsley, toss gently to combine and serve.

RICE WITH LEMON, CAPERS & PARSLEY

Steps:

• Add rice to a large pan of boiling water.
• Cook over high heat about 15 minutes, until just tender. Watch carefully to prevent overcooking.
• Drain and rise thoroughly.
• Heat 1 tablespoon butter in a heavy skillet or pan over low heat. (I usually use same pan I used to cook the rice.).
• Add rice, salt, and pepper.
• Heat, stirring gently with a fork.
• Stir in lemon juice, capers, and parsley and remove from heat.
• Stir in remaining butter and adjust seasonings to taste.
• Serve immediately.

LEMON PARSLEY CHICKEN RICE

Steps:

• In a skillet, melt butte and oil over medium heat.
• Sauté chicken until no pink remains.
• Add rice, water, lemon juice and rosemary.
• Bring to a boil.
• Reduce heat, cover and simmer about 4 minutes.
• Add spinach leaves, recover and simmer 6 minutes.
• Take off the heat, stir in cream and parsley.