Best Lemon Rice Pilaf Recipes

EASY LEMON RICE PILAF

Steps:

• Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
• Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

LEMON RICE PILAF

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

WILD RICE PILAF WITH NUTS AND LEMON

Steps:

• Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.)
• Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

PAN SEARED CHICKEN WITH TENDER LEEK, LEMON RICE PILAF, AND WHATEVER YOUR GARDEN GROWS SALAD

Steps:

• Trim leeks of tough green ends and roots. Split leeks lengthwise, then cut across into 1/2-inch slices. Place sandy slices of leeks into a large bowl filled with cold water. Separating the layers of each slice to free the grains of sand. Allow the sand to settle to the bottom of the bowl. With your hands, gently lift the leeks out of the water leaving the sand and dirt behind. Place the leeks within arm's reach of the stovetop.
• Heat a large nonstick skillet over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to skillet to coat the pan, then add chicken breasts. Brown chicken breasts 3 to 4 minutes on each side, then transfer to a plate.
• Add a little more oil to the pan, then pour in leeks. Saute leeks 5 minutes, until soft and translucent. Add 1 cup wine to the pan and nestle chicken breasts down into leeks. Reduce heat to simmer and cook chicken 5 to 7 minutes longer.
• To serve, remove chicken from pan and slice on an angle. Fan and arrange sliced chicken breasts over a bed of Sauteed leeks on each dinner plate or a warm serving platter. Serve with rice and salad.
• Pilaf: heat a medium saucepan or pot over moderate heat. Add oil and butter and shallots to the pan. Saute shallots 2 minutes, then add 1 1/2 cups rice. Lightly brown rice 3 to 5 minutes. Add wine and allow it to evaporate entirely, 1 to 2 minutes. Add thyme and chicken broth to the rice. Fill broth can half-again with water or, measure 1 cup water and add to pot. Bring liquid to a boil. Cover rice and reduce heat. Cook rice 20 minutes, until tender.
• Stir the zest of 1 lemon and parsley into rice. Transfer lemon rice to dinner plates or warm serving dish and garnish with toasted slivered almonds.
• Heat 3-inches of water in a deep skillet and heat to a boil. Add trimmed wax and green beans and julienne sliced yellow squash to the pot. Simmering vegetables in water for 2 minutes, add red peppers and simmer 1 minute longer. You want the vegetables to remain full of color and bite. Drain vegetables and cold-shock under running water in your colander.
• Place drained vegetables in a serving dish and combine with sliced scallions and shredded dark garden greens, such as spinach or arugula.
• Whisk together mustard, vinegar, and lemon juice. Add olive oil in a slow stream while whisking to get a nice emulsion of your dressing. Add herbs and pour dressing over the salad. Toss salad to combine flavors and coat your vegetables evenly.

SAFFRON AND PRESERVED LEMON SCENTED SHRIMP RICE PILAF

Steps:

• In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent. Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes. Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork. While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate. Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper. Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

WILD RICE PILAF WITH NUTS AND LEMON

Steps:

• In a small saucepan heat the olive oil over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook stirring with a wooden spoon until lightly toasted, about 3 more minutes. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice, and continue simmering until tender, if needed. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface and fluff with a fork, remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.

INSTANT POT LEMON RICE PILAF

Steps:

• Using the saute feature on your instant pot, melt your butter and saute garlic and chopped onion in the butter until the garlic begins to turn a golden brown and onions become translucent (about 5 minutes).
• Add rice and continue stirring until rice is coated in butter and begins to turn clear.
• Add chicken broth, lemon juice, and salt, and stir it until mixed.
• Place your lid on and set it to sealing.
• Use your "rice" setting, or set it manually, for 12 minutes.
• Let it release naturally for 10 minutes after your 12 minutes is up.
• After 10 minutes, do a quick release (there shouldn't be much steam left).
• Stir in your fresh parsley, and top with more lemon juice as desired.

BAKED LEMON RICE PILAF

Steps:

• Preheat oven to 350 degrees.
• Heat stock, bringing to boil and then down to simmer.
• Melt the butter in a large non stick skillet over medium heat. Add onions and cook for 2 minutes or until the onion is softened. Add the rice and stir to coat the rice with butter. Cook 3 minutes stirring often so that the rice does not burn.
• Transfer rice to large baking dish. Pour in hot stock. Stir in lemon juice, zest, bay leaves, salt and pepper.
• Cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender.
• Fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired.

PAN SEARED ALASKAN HALIBUT WITH PONZU, LEMONGRASS SAUCE, AND LEMON RICE PILAF

Steps:

• Combine the salt and pepper on a plate large enough to accommodate the fillets. Dip the halibut in the salt and pepper. Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the halibut and sear, 4 to 6 minutes per side, until brown.
• In a medium bowl, whisk together the lemon juice, ponzu, shallot, and grapeseed oil. Toss the vinaigrette with the watercress and season, to taste, with the salt and pepper.
• Plating: Place a ring mold on each plate and fill with the rice. Remove the ring and place an even amount of salad on top of each rice mold. Lay a fillet on top of the salad and drizzle the sauce around the plate. Sprinkle the tomatoes and chives on top of the sauce.
• Heat a large skillet over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the onion, ginger, and lemon zest and stir-fry until soft, about 2 minutes. Add the rice and cook, stirring until the rice is opaque, about 5 minutes. Add the wine and allow to reduce by 80 percent. Add the chicken stock, cover the rice with foil and place over the lowest heat for 25 to 30 minutes. Fluff the rice with a fork and sprinkle with the parsley.
• Heat a medium skillet over medium heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the garlic, ginger, shallot, and lemongrass and saute, stirring, until soft, about 3 minutes. Add the ponzu and reduce by 50 percent. Add the chicken stock and reduce again by 50 percent. Puree mixture with immersion blender. Add the artichoke slices and cook several minutes until just tender. Mount the sauce with 2 tablespoons butter and season with salt and pepper.

SPINACH AND LEMON RICE PILAF

Steps:

• Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
• Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
• Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

LEMON RICE PILAF

Steps:

• Melt butter in sauce pan with tight fitting lid.
• Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
• Add rice; stir.
• Add broth, zest and salt.
• Bring to a boil and simmer covered, about 20 minutes.
• Remove garlic and fluff rice.

LEMON CHICKEN AND LEEK RICE PILAF

Steps:

• Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve.
• Get Rachael's shopping list for this episode's recipes here.
• Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.

JASMINE RICE PILAF WITH PEAS, MINT, AND LEMON

Steps:

• Combine the rice and 6 cups of cold water in a pot. Sprinkle in the salt and bring to a boil over medium-high heat. When the liquid comes to a boil, reduce the heat to low and cover. Cook the rice for 20 minutes, without peaking under the lid, the steam is most precious in cooking rice. When the rice has absorbed the water it will form "craters" or holes in the top.
• Let the rice sit off the heat, undisturbed with the lid on, for at least 5 minutes. This allows the rice to steam, with the bottom layer as fluffy as the top.
• Fluff the rice with a fork and transfer to a serving bowl. Add the blanched peas, green onions, lemon juice and zest, mint, and oil; season with salt and pepper. Toss gently, taking care not to smash the grains of rice. Garnish with pea tendrils before serving, if using.

GREEK FESTIVAL LEMON RICE PILAF

Steps:

• Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
• Add the lemon juice, chicken broth, and salt.
• Cover and simmer for 20 minutes.
• Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.

LEMON RICE PILAF

Steps:

• Saute onion in oil in a large saucepan just until softened.
• Add rice and continue sauteing until it starts to turn golden.
• Stir in water, butter, salt, bay leaf, and cayenne.
• Bring to a boil, cover, and reduce heat to low.
• Cook until liquid is absorbed, 20 minutes.
• Remove from heat.
• Stir in lemon zest and juice.
• Allow rice to steep a few minutes before serving.

LEMON CILANTRO RICE PILAF

Steps:

• Heat oil in nonstick sauce pan.
• Add rice and saute until rice kernels are opaque.
• Add water, grated lemon rind, lemon juice, turmeric and salt.
• Cover, reduce heat and simmer 15 minutes.
• Stir in green onions and cilantro.

SAFFRON PRESERVED LEMON SCENTED SHRIMP RICE PILAF

Steps:

• In a medium saucepan, add 2 tablespoons of the vegetable oil and heat. Add the onions and saute for 3 minutes, until soft and translucent.
• Add the garlic and saute for another 2 minutes. Add the saffron threads and saute for 1 minute. Season with salt. Add the rice and saute, stirring constantly for 2 minutes.
• Add the water and cover the pot. Lower the heat to simmer and cook for 20 minutes. Remove from the heat and let sit, covered for 5 minutes. Uncover and fluff with a fork.
• While the rice is cooking, in a saute pan, over high heat, add the remaining vegetable oil. When the oil is hot, add the tomatoes and the cayenne pepper. Saute for 5 minutes, or until the liquid begins to evaporate.
• Add the olives, shrimp and preserved lemons and cook until the shrimp turn pink and their tails curl completely, about 4 to 5 minutes. Be careful not to overcook. Season with salt and pepper.
• Add the shrimp mixture to the rice mixture and mix well. Check for seasoning. Garnish with almonds and parsley.

GREEK FESTIVAL LEMON RICE PILAF RECIPE

Steps:

• 1. Heat butter in a heavy skillet. 2. Add rice and, stirring constantly, saute on medium heat until transparent but not brown. 3. Add lemon juice,chicken broth and salt and pepper. 4. Cover and simmer 20 minutes. 5. Remove pan from heat and let rice stand uncovered for 5 minutes before serving.

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.

SPINACH, MUSHROOM & LEMON RICE PILAF

Steps:

• Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
• Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
• Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
• Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.