Lemon Dill Rice Recipes

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.

DILL-LEMON RICE

Steps:

• Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well.
• Put into to a medium saucepan and add water and butter.
• Bring to a boil over high heat; cover and reduce heat.
• Cook for 15 to 25 minutes until liquid is absorbed.

LEMON DILL RICE

Steps:

• Heat the olive oil in a saucepan.
• Saute the chopped onion for 1 minute.
• Add rice and "parch" over low heat, by stirring until the rice turns white again. Do not let the rice brown.
• Add the rest to the ingredients and bring to boil.
• Lower heat and cover with a tight fitting lid. Cook until all of the liquid is absorbed.
• Fluff well with a fork, replace the lid and let sit for 5 minutes.
• Note: The rice turn translucent when mixed with the oil. Sauteing the rice greatly reduces foaming during cooking.

RICE SALAD WITH LEMON, DILL, AND RED ONION

Steps:

• Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
• Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
• Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.

ZESTY LEMON RICE

Steps:

• Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute.
• Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes.
• Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

LEMON LENTIL RICE

Steps:

• Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
• Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.