LEMONY GREEK BEEF AND VEGETABLES
I love the lemon in this recipe, which is the latest addition to my collection of quick, healthy dinners. I'm sensitive to cow's milk, so I use goat cheese crumbles on my portion instead of the Parmesan. -Alice Neff, Lake Worth, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Trim and discard root end of bok choy. Coarsely chop leaves. Cut stalks into 1-in. pieces. Set aside., In a large skillet, cook beef over medium-high heat until no longer pink, 5-7 minutes, breaking it into crumbles; drain. Remove from skillet and set aside., In same skillet, heat oil over medium-high heat. Add carrots and bok choy stalks; cook and stir until crisp-tender, 5-7 minutes. Stir in garlic, bok choy leaves and 1/4 cup wine. Cook, stirring to loosen browned bits from pan, until greens wilt, 3-5 minutes., Stir in ground beef, beans, oregano, salt and enough remaining wine to keep mixture moist. Reduce heat; simmer about 3 minutes. Stir in lemon juice; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 478 calories, Fat 21g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 856mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 10g fiber), Protein 36g protein.
GREEK LEMON RICE RECIPE
Best Greek lemon rice recipe! Loads of flavor from onions, garlic, lemon juice and fresh herbs. Be sure to check out the notes for tips and ideas for what to serve it with.
Provided by The Mediterranean Dish
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Wash rice well and then soak it for about 15 to 20 minutes in plenty of cold water (enough to cover the rice by 1 inch). You should be able to easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.
- Heat about 3 tbsp extra virgin olive oil in a large sauce pan with a lid (like this one) until oil is shimmering but not smoking. Add onions and cook for about 3 to 4 minutes until translucent. Add garlic and orzo pasta. Toss around for a bit until the orzo has gained some color then stir in the rice. Toss to coat.
- Now add lemon juice and broth. Bring liquid to a rolling boil (it should reduce a little), then turn heat to low. Cover and let cook for about 20 minutes or until rice is done (liquid should be fully absorbed and rice should be tender but not sticky.)
- Remove rice from heat. For best results, leave it covered and do not disturb rice for about 10 minutes or so.
- Uncover and stir in parsley, dill weed and lemon zest. If you like, add a few slices of lemon on top for garnish. Enjoy!
Nutrition Facts : Calories 145 calories, Sugar 0.5 g, Sodium 53.1 mg, Fat 6.9 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 18.3 g, Fiber 0.6 g, Protein 3.3 g, Cholesterol 0 mg
LEMON VEGGIE RICE
Make and share this Lemon Veggie Rice recipe from Food.com.
Provided by najwa
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice in boiling salted water until almost, but not quite, done.
- Drain rice and return to pot.
- Meanwhile, melt butter in a small skillet over low heat, add onion and cook until browned, I usually add a few drops of oil so that the butter won't burn.
- Add the onion and the rest of the ingredients to the rice, cover and cook on low heat for 5 to 10 minutes until completely done.
Nutrition Facts : Calories 232.2, Fat 3.5, SaturatedFat 2, Cholesterol 7.6, Sodium 38.2, Carbohydrate 47.9, Fiber 4, Sugar 1.2, Protein 5
LEMON GLAZED VEGETABLES
We love lemon so this recipe is naturally liked. Good for gatherings too. From the net. Adapted a bit.
Provided by Girl from India
Categories European
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Keep potatoes and cauliflower hot, and sauté the snow peas/ beans in 1 tblsp butter.
- Add the saute'd beans to the vegetables.
- Heat the remaining butter and saute the garlic, sugar, ginger and coriander in the same pan.
- After 1 minute, stir in blended corn flour and stock.
- Thicken.
- Sharpen with lemon juice.
- Season well.
- Serve immediately, garnished with lemon peel and almonds.
- Served with a basket of bread.
LEMON CHIVE RICE
This makes a lovely meal served with chicken or pork, steamed carrots and a light fruit salad. (My personal favorite fruit salad: honey melon, kiwi and fresh raspberries with a splash of lemon juice and a sprinkling of vanilla sugar).
Provided by Baby Kato
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine.
- Add onions and saute.
- Add rice and curry or tumeric and cook until grains of rice are all coated.
- Stir in half the lemon peel and all the broth.
- Bring to a boil.
- Cover and simmer over low heat for 20- 25 minutes.
- Stir in remaining lemon peel and chives just before you serve.
Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 1.5, Sodium 441.4, Carbohydrate 54.2, Fiber 1.4, Sugar 1.2, Protein 7.1
LEMON AND GARLIC RICE
I love the flavours of lemon and garlic combined in this healthy dish. This would be a good choice served with chicken or fish.
Provided by Shuzbud
Categories Long Grain Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 6
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!
VEGETABLES WITH LEMON SAUCE
Make and share this Vegetables With Lemon Sauce recipe from Food.com.
Provided by Bev. E.
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Combine cauliflower and carrot in a steamer basket over boiling water.
- Cover and steam vegetables 5-7 minutes.
- Add broccoli and red and yellow peppers; steam another 6-8 minutes or until crisp-tender.
- Drain.
- Meanwhile, heat chicken broth in a small saucepan.
- Combine cornstarch and water, stirring until blended; ad to broth, stirring constantly, until smooth and thickened.
- Add butter, lemon juice, parsley, green onion, pepper, and seasoned salt; cook 1 minute.
- Drizzle lemon sauce over vegetables jut before serving.
Nutrition Facts : Calories 81.9, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.1, Sodium 245, Carbohydrate 9, Fiber 1.8, Sugar 2.5, Protein 2.9
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