Best Lemon Rice With Peanuts Recipes

Lemon Rice image

Provided by Food Network

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

1 tablespoon vegetable oil
1 small yellow onion, finely diced
2 cups long-grain white rice
Kosher salt
1/4 cup fresh lemon juice
3 tablespoons chopped fresh mint, plus more for garnish

Steps:

Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes.
Add the lemon juice and mint to the rice and toss to distribute evenly.
Serve hot, garnished with chopped mint.

Lemon Rice image

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

Steps:

In a medium saucepan, bring water, broth, lemon juice and butter to a boil. Stir in rice, basil and lemon zest. Reduce heat; cover and simmer for 20 minutes. Let stand 5 minutes or until the water is absorbed. Before serving, sprinkle with lemon-pepper.

Nutrition Facts :

Tangy Lemon Rice with Peanuts image

Provided by Anu_N

Time 10m

Yield 1 serving(s)

Number Of Ingredients 11

3/4 cup cooked rice, cooked without salt (you can use leftover cooked rice)
1 teaspoon oil
1/2 teaspoon mustard seeds
1/2 teaspoon Urad Dal or 1/2 teaspoon split black gram
1/8 teaspoon turmeric powder
1/8 teaspoon asafoetida powder (optional)
1 tablespoon peanuts
1/2 medium green chili, chopped
1/4 teaspoon salt
1 tablespoon lemon juice
coriander leaves (to garnish)

Steps:

Heat oil in a frying pan on medium heat and add mustard seeds and urad dal.
When mustard starts to splutter, add turmeric powder, chopped chilli, asafoetida, and peanuts.
Saute for about 2 minutes.
Then add cooked rice and salt and saute for another 5 minutes.
Remove from flame, add lemon juice and mix well.
Garnish with chopped corriander and serve!
Note: If you don't have cooked rice on hand, cook 1/4 cup of rice in a pressure cooker, or with about 1/2 to 2/3 cup water in a pot; allow it to cool well before using it in the recipe, since warm rice will tend to clump together in the mixture.

Southern Indian Lemon Rice With Peanuts image

Provided by Andtototoo

Categories Rice

Time 10m

Yield 3 serving(s)

Number Of Ingredients 13

3 tablespoons oil
2 teaspoons black mustard seeds
2 teaspoons Urad Dal, split white
2 teaspoons channa dal
1 green serrano chili, minced
8 curry leaves
1/2 teaspoon turmeric
1/8 teaspoon hing
4 cups cooked white rice
1 lemon, juice of
salt, as needed
3 tablespoons roasted peanuts
fresh minced cilantro, for garnish

Steps:

In a large nonstick frying pan put the oil, mustard seeds, urad dal, and chana dal. Heat over high heat until the mustard seeds start popping AND the dals are light brown.
Quickly reduce heat to medium low and stir in the chilies (add an extra one if you like you food really hot), curry leaves (add more if desired), turmeric and hing. Stir for about 2 minutes.
Add the rice and stir until until well combined.
Add the lemon juice and salt and mix well.
Stir in the peanuts.
Garnish with the cilantro.

Nutrition Facts : Calories 559.6, Fat 21.9, SaturatedFat 2.9, Sodium 114.4, Carbohydrate 79.7, Fiber 3.7, Sugar 1.6, Protein 11.1