GREEK LEMON RICE RECIPE
Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.
Provided by The Mediterranean Dish
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
- Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
- Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
- Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!
Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg
LEMON RICE WITH PEAS
This lemon rice with peas makes the perfect side dish for any meal! Don't love peas? Make it your own by mixing in your favorite vegetables.
Provided by ReaLemon/ReaLime
Categories Trusted Brands: Recipes and Tips ReaLemon/ReaLime
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
- Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 40.4 g, Cholesterol 1.5 mg, Fat 5.1 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 356.4 mg, Sugar 1.5 g
JASMINE RICE WITH GREEN ONIONS, PEAS, AND LEMON
Categories Citrus Rice Side Pea Spring Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool.
- Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain.
- Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
WHITE RICE WITH GREEN PEAS
Steps:
- Heat oil in medium heavy saucepan over low heat. Add rice and salt and cook, stirring constantly, until beginning to color, about 5 minutes. Add the onion and continue to cook until onion softens slightly. Add water, stir, cover, and cook over lowest possible heat 2025 minutes until rice is almost done. Stir in the peas, turn off the heat, and let sit covered five minutes. Fluff with a fork and serve.
AWESOME RICE PILAF
Rice combined with a medley of vegetables and spices. A great side dish with chicken and pork. Leftovers are great for lunch the next day.
Provided by tooshay
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir carrots, celery, red bell pepper, onion, and garlic until the vegetables begin to soften, about 5 minutes.
- Gently stir rice, corn, and peas into vegetables to combine. Pour chicken broth, soy sauce, and Worcestershire sauce into rice mixture. Season with lemon pepper, parsley, thyme, saffron, salt, and black pepper, bring to a boil, and reduce heat to low. Cover and simmer until rice is tender, about 20 minutes. Remove from heat and let pilaf stand covered until grains are separate, 10 to 15 more minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 71.1 g, Cholesterol 11.4 mg, Fat 5.3 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 379.5 mg, Sugar 3 g
PARMESAN PEAS 'N' RICE
Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
LEMONY RICE & PEAS
This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well
Provided by Good Food team
Categories Buffet, Side dish
Time 35m
Number Of Ingredients 8
Steps:
- Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
- Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.
Nutrition Facts : Calories 229 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium
RISOTTO WITH PEAS AND GREEN ONIONS
Categories Cheese Onion Rice Side Quick & Easy Fall Sugar Snap Pea Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 first-course or side-dish servings
Number Of Ingredients 7
Steps:
- Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.
LEMON RICE PILAF
No need to buy premade pilaf mix when you can easily make your own in 20 minutes. The lemon zest adds a welcome burst of tang. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 155 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 454mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
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