Best Lemon Vegetable Rice Recipes

Chicken and Vegetable Saute with Lemon-Parmesan Rice image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 9

2 teaspoons olive oil
1 skinless bone-in chicken breast half
Coarse salt and freshly ground pepper
1 tablespoon all-purpose flour
3 garlic cloves, thinly sliced
1 cup grape tomatoes
3 to 4 ounces green beans, trimmed and halved crosswise
3 tablespoons chopped fresh mint
Lemon-Parmesan rice

Steps:

In a small nonstick skillet, heat oil over medium heat. Season chicken with salt and pepper. Dredge chicken in flour; shake off any excess. Place in skillet, and cook until lightly browned on one side, about 3 minutes.
Turn chicken breast, and add garlic, tomatoes, and 1/3 cup water; season with salt and pepper. Bring to a simmer. Cover, and cook 12 minutes. Add beans and mint; cover, and cook until beans are crisp-tender and chicken is cooked through, 3 to 4 minutes. Transfer chicken to a plate, and spoon tomato mixture on top.

Nutrition Facts : Calories 445 g, Fat 12 g, Protein 57 g

Vegetable, Rice, and Lemon Soup image

Yield Makes 8 servings

Number Of Ingredients 9

8 cups canned low-salt chicken broth
3 medium carrots, peeled, chopped
2 large celery stalks, finely chopped
1 medium white onion, minced
1 cup converted white rice
4 large eggs, separated
1/3 cup fresh lemon juice
Thin lemon slices (optional)
Chopped fresh parsley (optional)

Steps:

Bring chicken broth to boil in large pot over medium-high heat. Mix in carrots, celery, onion, then rice; return to boil. Reduce heat to medium-low, cover, and simmer until rice and vegetables are tender, about 20 minutes. Remove from heat. Ladle 2 cups hot broth from soup into measuring cup. Using electric mixer, beat whites in large bowl until stiff but not dry. Beat yolks into whites. At low speed, beat lemon juice, then 2 cups hot broth into egg mixture; return mixture to soup. Rewarm soup (do not boil). Season with salt and pepper. Ladle into bowls. Top with lemon slices and parsley, if desired.

Lemon Vegetable Rice image

Provided by Pebbles

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 tablespoon finely minced garlic
1 small yellow onion
1 medium carrot
3 1/2 cups water
1 1/2 cups long grain rice
2 lemons
4 scallions
mint (optional) or parsley (optional)

Steps:

Heat oil in pot over low heat.
Dice carrot and onion about 1/4 inch.
Add to pot and saute 10 minutes.
Add garlic, cook 3 minutes.
Season with salt and pepper to taste.
Finely zest and juice both lemons.
Bring water, zest and lemon juice to a boil in same pot.
Stir in rice, reduce heat and simmer covered until water is absorbed, about 20-25 minutes, fluff. Sprinkle with parlsey or mint and chopped scallions.