Lemon Rice With Pineapple And Corn Recipes

PINEAPPLE-CORN FRIED RICE

Steps:

• Whisk the eggs and a pinch of salt in a bowl. Heat 1/2 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate.
• Add the remaining 1/2 tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes.
• Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.

CORN FRIED RICE

Steps:

• Scramble 1 beaten egg in peanut oil in a skillet over high heat; remove to a plate. Heat more peanut oil in the skillet. Add 4 sliced scallions, 1 minced garlic clove, 1/2 teaspoon sugar, and salt to taste; stir-fry 30 seconds. Add 1 tablespoon Chinese rice wine and 1 cup thawed frozen corn; stir-fry 1 minute. Add 2 cups cooked rice and cook, stirring, 3 minutes. Stir in the scrambled egg and season with salt.

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.

PINEAPPLE LEMON RICE

Steps:

• Add water to pineapple juice to equal 1 3/4 cups and place in a medium saucepan. Add lemon peel. Bring to a boil over medium heat.
• Stir rice into saucepan. When juice returns to a boil, cover, reduce heat to medium-low, and simmer 40 minutes, until most of the liquid has cooked out.
• Stir in pineapple, vanilla extract, and brown sugar. Mix well, cover and continue to cook 10 minutes more. Let stand, covered until serving time.
• Serve warm.

LEMON PINEAPPLE PIE

Steps:

• In a small bowl, combine graham cracker crumbs and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or lightly browned; cool on a wire rack. , Meanwhile, in a large saucepan, combine dry pudding mix and 1-1/2 cups water; bring to a boil. Cook and stir for 2 minutes or until thickened; cool. , In another large saucepan, bring remaining water to a boil. Add gelatin powder; stir to dissolve. Stir into pudding mixture. Add pineapple; cool completely. , Fold in whipped topping; pour into crust. Refrigerate for 2 hours before serving. Garnish with lemon, strawberries and mint if desired.

LEMON AND PINE-NUT RICE

Steps:

• In a medium saucepan, bring the water to a boil. Add rice; season with salt and pepper, and return to a boil. Reduce to a simmer, cover, and cook until rice is tender and has absorbed all liquid, 15 to 17 minutes. Remove from heat and let stand, covered, 5 minutes.
• Fluff rice gently with a fork, then toss with pine nuts, oil, and lemon zest and juice. Season with salt and pepper, and serve.

LEMON RICE WITH PEAS

Steps:

• Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed.
• Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.

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.

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.