Lemon Garlic Rice Food

LEMON AND GARLIC RICE

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!

LEMON RICE PILAF

Steps:

• Melt butter in sauce pan with tight fitting lid.
• Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes.
• Add rice; stir.
• Add broth, zest and salt.
• Bring to a boil and simmer covered, about 20 minutes.
• Remove garlic and fluff rice.

SIMPLE LEMON RICE

Steps:

• In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon zest, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper. Fluff with a fork.

LEMON RICE WITH HERBS

Steps:

• Bring chicken stock and lemon juice to simmer in saucepan.
• In skillet add oil, heat, add garlic and cook until softened.
• Add rice, stir.
• Add stock, salt & pepper and bring to boil.
• Lower and simmer 20-25 minutes.
• Remove from heat, stir in herbs, lemon zest and additional salt & pepper.

SHRIMP SCAMPI WITH RICE

Steps:

• Combine olive oil and butter in a large, nonstick skillet and melt butter over medium heat. Add shallots and cook until softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 1 minute.
• Pour in white wine and lemon juice. Season with salt, black pepper, and red pepper flakes and mix to combine. Bring to a boil and cook for 4 minutes.
• Add shrimp and 4 sprigs thyme, and cook until shrimp just begin to change color, 2 to 3 minutes. Remove shrimp from cooking liquid, place on a plate, and set aside.
• Continue boiling the liquid until reduced by half, 3 to 5 minutes.
• Return shrimp to the skillet, remove thyme sprigs, and add parsley. Cook until shrimp are bright pink on the outside and the meat is opaque, 1 to 2 minutes.
• Serve shrimp and sauce over hot, fluffy rice. Garnish each plate with fresh thyme sprigs, if desired.

LEMON RICE

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 GARLIC RICE

Steps:

• Saute onion and garlic in butter until soft. Add rice and cook, stirring, for one minute. Add broth, salt and pepper. Bring to a boil, then reduce to low, cover and cook for 20 minutes. Remove from heat and let stand for 5 minutes. Meanwhile, beat together egg yolks, lemon juice, and nutmeg.
• Gradually stir egg mixture into rice, mixing well. Cover and let stand 2 to 3 minutes longer.