Lemon Cilantro Rice Recipe Recipe For Stuffed

EASY LEMON CILANTRO RICE

Steps:

• In a saucepan, combine water or chicken broth, lemon (or lime) juice, rind, garlic salt and bring to boil.
• Reduce heat and stir in rice. Cover and simmer for about 30 minutes or until all liquid has been absorbed.
• While rice is still hot and just before serving, add chopped fresh cilantro and toss gently.
• Serve with fish, seafood or any meat.

LEMON, GARLIC, AND CILANTRO BAKED STUFFED TOMATOES

Steps:

• Preheat oven 450 degrees F.
• For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.
• In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

CHICKEN ROLLS STUFFED WITH RICE, LEMON AND HERBS

Steps:

• Place the basil, cilantro, mint, lemon zest, lemon juice, garlic, salt and water in a food processor. Process until the herbs are finely chopped, stopping several times to scrape down the sides of the bowl.
• Pound the chicken to a scant 1/4-inch thickness and season with salt and pepper. Press 1/2 cup of the rice over the surface of each piece of chicken. Spread the herb mixture over the rice. Starting with one of the long sides of the chicken, roll it up tightly, like a jellyroll. Repeat with the remaining chicken.
• Place the chicken rolls in a steamer, cover and steam over the liquid for 12 minutes. Trim off the ends and cut across into 1-inch-thick slices. Divide among 4 plates and serve immediately.

LEMON RICE

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.

LIME CILANTRO RICE

Steps:

• Bring the water to a boil; stir the butter and rice into the water. Cover, reduce heat to low, and simmer until the rice is tender, about 20 minutes.
• Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.

LEMON CILANTRO RICE PILAF

Steps:

• Heat oil in nonstick sauce pan.
• Add rice and saute until rice kernels are opaque.
• Add water, grated lemon rind, lemon juice, turmeric and salt.
• Cover, reduce heat and simmer 15 minutes.
• Stir in green onions and cilantro.