Best Lemon Wild Rice Recipes

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.

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.

CROCK POT LEMON GARLIC CHICKEN AND WILD RICE

Steps:

• Season the chicken breasts generously with salt and pepper.
• Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice.
• Add the lemon juice to the water and stir.
• Pour this mixture over the rice and chicken.
• Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours.
• To plate, place a serving of the rice on each plate and top with 1 chicken breast.
• Garnish with fresh parsley sprigs.

CROCK POT LEMON GARLIC CHICKEN WITH WILD RICE

Steps:

• Season the chicken breasts with salt and pepper.
• (I use more pepper than salt, but that's my preference).
• Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice.
• Add the lemon juice to the water and stir.
• Pour this mixture over the rice and chicken.
• Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours.

LEMON PEPPER SHRIMP WITH SNOW PEAS AND WILD RICE

Steps:

• Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes).
• Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes).
• Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.

LEMON WILD RICE

Steps:

• Rinse wild rice under cold running water and drain in a sieve. In a 1-quart heavy saucepan bring wild rice and 2 cups water to a boil and simmer, covered, 40 minutes, or until rice is tender.
• While wild rice is simmering, finely chop onion. After wild rice has been simmering 20 minutes, in a 3-quart heavy saucepan bring white rice, onion, and remaining 1 1/2 cups water to a boil and simmer, covered, 13 minutes. Remove white rice from heat and let stand, covered, 5 minutes. Drain wild rice in sieve and in a bowl combine with white rice. Stir in parsley and zest with a fork, fluffing rice, and season with salt and pepper.

LEMON-PECAN WILD RICE

Steps:

• In a large saucepan, bring the broth, rice and butter to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender. , Stir in the onions, parsley, lemon zest and juice. Stir in pecans.

LEMON WILD RICE RISOTTO

Steps:

• Wash wild rice carefully and drain.
• In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
• Add onion; saute until soft.
• Add 1 1/2 cups chicken broth and bring to a boil.
• Add saffron and stir to dissolve.
• Reduce heat to low.
• Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
• Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
• Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
• Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
• Remove from heat.
• Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
• Stir until butter or margarine is melted.
• Serve immediately.

LEMON WILD RICE SALAD

Steps:

• Cook rice until tender to bite, according to package directions, then pour into a large bowl.
• Drain marinade from artichokes into bowl with rice.
• Chop artichokes and add to rice.
• Mix, then stir occasionally until rice is cool, 30 to 45 minutes.
• Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture.
• Season to taste with salt and pepper.
• Taste, add a drop or two of olive oil if you feel the salad needs it.

LEMON WILD RICE SALAD

Steps:

• Cook rice until tender to bite according to package directions.
• Drain marinade from artichokes into bowl with rice. Chop artichokes and add to rice. Mix, then stir occasionally until rice is cool, about 30-45 min.
• Mix tomatoes, bell pepper, parsley, capers, lemon peel, lemon juice, and sugar with cool rice mixture. Season to taste with salt and pepper.

CROCK-POT LEMON GARLIC CHICKEN WITH WILD RICE

Steps:

• Season the chicken breasts generously with salt and pepper. Place the chicken breasts in the bottom of a slow cooker.
• Add the garlic and rice. Add the lemon juice to the water and stir. Pour this mixture over the rice and chicken. Stir once to coat.
• Place the lid on the slow cooker and set on low for 8 hours. To plate, place a serving of the rice on each plate and top with 1 chicken breast.