Lemon Chive Rice Recipes

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LEMON CHIVE RICE



Lemon Chive Rice image

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

3 tablespoons margarine
1 onion, small, finely chopped
2 cups rice, long grain
1/2 teaspoon curry (or)
1/4 teaspoon turmeric
1 tablespoon lemon zest
3 cups chicken broth
2 tablespoons chives, finely chopped
1/4 teaspoon pepper

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 CHIVE RISOTTO



Lemon and Chive Risotto image

Provided by Giada De Laurentiis

Time 55m

Yield 4 servings

Number Of Ingredients 11

8 sprigs fresh thyme
Zest of 3 lemons, removed with a vegetable peeler
3 large rinds Parmesan cheese
1 bay leaf
4 tablespoons olive oil
1 shallot, chopped
1 1/2 cups Arborio rice
1 1/2 teaspoons kosher salt
1 cup dry white wine
1/4 cup chopped chives
1 cup freshly grated Parmesan cheese, optional

Steps:

  • For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
  • For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.

LEMONY HERBED RICE



Lemony Herbed Rice image

I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. -Connie Rank-Smith of Sherwood, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 7 servings.

Number Of Ingredients 7

3 cups reduced-sodium chicken broth or vegetable broth
1-1/3 cups uncooked long grain rice
1 can (4 ounces) chopped green chilies, drained
3/4 teaspoon salt
1 tablespoon each minced fresh parsley, cilantro and chives
1/2 teaspoon grated lemon zest
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

LEMON RICE



Lemon Rice image

Make and share this Lemon Rice recipe from Food.com.

Provided by TGirl

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice, freshly squeezed
2 teaspoons butter or 2 teaspoons margarine
1 cup uncooked rice, long grain
1/4 teaspoon dried basil
1/8-1/4 teaspoon grated lemon, zest of
1 1/4 teaspoons lemon pepper seasoning

Steps:

  • Combine all ingredients EXCEPT lemonpepper in saucepan.
  • Bring to a boil, then reduce heat.
  • Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed.
  • Sprinkle with lemonpepper before serving.

CREAMY LEMON RICE



Creamy Lemon Rice image

This bright rice dish has a creamy texture that's reminiscent of a lemon risotto, but without all the watching and stirring. Keep this one in your back pocket for hosting dinner guests-or a great side any old day! -Lyndsay Wells, Ladysmith, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2-1/2 cups chicken broth
2 ounces cream cheese, cubed
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup uncooked long grain rice
1/4 cup minced fresh basil

Steps:

  • In a saucepan, combine first six ingredients; bring to a boil. Stir with a whisk to blend., Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes. Stir in basil.

Nutrition Facts : Calories 246 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 806mg sodium, Carbohydrate 42g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

LEMON THYME RICE



Lemon Thyme Rice image

This is a recipe that my neighbor taught me when I was young. It is very good and goes with any chicken dish. Even my picky 4 year old eater eats it!

Provided by LASUG

Categories     Side Dish     Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves

Steps:

  • Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
  • Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 37.8 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 345.6 mg, Sugar 0.4 g

CREAMY CHIVE PASTA WITH LEMON



Creamy Chive Pasta With Lemon image

This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.

Provided by Ali Slagle

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and black pepper
1 pound long noodles, like linguine or spaghetti
3/4 cup crème fraîche, heavy cream or ricotta
3/4 cup freshly grated Parmesan (1 3/4 ounces), plus more for serving
1 tablespoon fresh lemon zest plus 3 tablespoons lemon juice (from 1 to 2 lemons)
1/4 to 1 1/2 ounces chives, cut into 1-inch pieces

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
  • In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
  • Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

LEMON & CHIVE MAYONNAISE



Lemon & chive mayonnaise image

This fresh-tasting homemade mayo makes a delicious accompaniment to baked salmon

Provided by Good Food team

Categories     Condiment

Time 20m

Number Of Ingredients 8

3 egg yolks
pinch English mustard powder
pinch ground white pepper , or use ground black pepper
2 tbsp cider vinegar
250ml groundnut oil
50ml extra-virgin olive oil
zest 1 lemon
1 bunch chives , finely chopped

Steps:

  • Mix the egg yolks with the mustard powder, pepper, 1 tbsp cider vinegar and a pinch of salt in a bowl. Mix the oils together in a jug. Use an electric whisk to whisk the yolk mixture, then very slowly, drip-by-drip, add the oil. When the mixture is pale and thicker, and no oil is visible, swap from a drip to a slow, steady stream - whisking all the while.
  • When all the oil is added and you have a thick mayonnaise, taste and season with more vinegar, salt and pepper. Stir in the lemon zest and chives, then chill until ready to serve.

Nutrition Facts : Calories 380 calories, Fat 41 grams fat, SaturatedFat 8 grams saturated fat, Protein 2 grams protein, Sodium 0.02 milligram of sodium

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