Best Lemony Rice With Olive Oil Drizzle Recipes

Lemon Rice image

Provided by Mark Bittman

Yield Makes 4 servings

Number Of Ingredients 7

4 tablespoons (1/2 stick) butter (preferred) or extra-virgin olive oil
3 to 4 cups cooked rice, made by any method
Salt and lots of freshly ground black pepper
N/A freshly ground black pepper
1 teaspoon minced garlic
Juice of 2 lemons, plus more if needed
1 lemon, quartered

Steps:

1. Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring.
2. Season with salt to taste, lots of pepper, the garlic, and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minutes.
3. Remove the rice from the pan to a platter, add the remaining lemon juice and serve, with lemon quarters.

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 :

Lemony Rice With Olive Oil Drizzle image

Provided by Kathy228

Categories Rice

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 cup rice (Basmati is good)
2 cups water
2 garlic cloves, peeled and sliced into four
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1 teaspoon salt
1/2 lemon
1 lemon, rind of, grated (zest)
olive oil, to drizzle must be fresh

Steps:

Combine all ingredients except lemon, rind and oil in a pan.
With your hand, squeeze the 1/2 lemon's juice into the pot, then toss it into the pot.
Simmer, stirring occasionally 'til rice is not crunchy anymore.
Remove rice from heat and remove lemon. Squeeze the remaining juice from it, being careful not to burn your fingers. Stir in one half of the grated lemon rind.
Cover pan with a folded towel and let set for 5-7 minutes.
Fluff with a fork.
Taste to adjust seasonings such as salt.
Pile into a serving dish.
Sprinkle with the reserved lemon rind.
Drizzle on a little fresh olive oil if desired.