Lemon Lime Rice Recipes

GREEK LEMON RICE RECIPE

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!

LEMON-LIME RICE

Steps:

• Cook rice for 5 minutes in a saucepan with briskly boiling water and butter, stirring once. Cover the pan, turn the heat off, but leave the pan on the burner undisturbed for 15-20 minutes.
• After the rice has absorbed the liquid and is light and fluffy, add the selected herb (or herbs), lemon peel, lime peel, salt, and lime juice. Stir well.
• Serve warm.

LEMON-CUMIN RICE

Steps:

• Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.

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.

LEMON PARSLEY RICE

Steps:

• Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a fork. Toss in parsley, lemon and butter. Season and serve.

LEMON THYME RICE

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.

CREAMY LEMON RICE

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.

LEMON (OR LIME) RICE KRISPIES TREATS

Steps:

• Put a peice of parchment or wax paper into the bottom of a 13x9 inch pan.
• Add margarine to a medium saucepan on low, but make sure that the margarine isn't melting too fast.
• Use a microplane or zester to zest both lemons (or all 3 limes). Make sure to get all the zest off of the lemons.
• Catching the seeds in your hands, squeeze the juice of one lemon (or 1 1/2 limes) into the butter and zest.
• Add the 10 oz. bag of marshmallows and stir continuously. It will take a while for the marshmallows to melt but don't turn the heat up too high or the marshmallows will burn.
• Add in a few drops of yellow food coloring. Green food coloring is best for lime flavor.
• Once the marshmallows have completely melted, gently stir them into the cereal and make sure to get them evenly coated.
• Spread them out into the pan and when they have cooled, it's time to eat!

SESAME-LIME RICE

Steps:

• In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook just until tender, 15 to 17 minutes. Remove pan from heat, and let stand, covered, for 5 minutes.
• Toss rice with sesame seeds, oil, and lime zest and juice. Season with salt and pepper, and fluff gently with a fork.

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.