Lemon Rice With Scallions Recipes

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SCALLION RICE



Scallion Rice image

Sauteed in olive oil, scallions add fragrance and flavor to long-grain rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 6

1 tablespoon olive oil
4 scallions, thinly sliced
1 1/2 cups long-grain rice
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and ground pepper
2/3 cup chopped (packed) fresh cilantro leaves

Steps:

  • In a large saucepan, heat olive oil over medium. Add scallions; cook, stirring occasionally, until fragrant, 3 to 5 minutes.
  • Stir in rice, chicken broth, and 1 cup water. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Bring to a boil; reduce to a simmer. Cover; cook until rice is tender and has absorbed liquid, about 20 minutes. Remove from heat; let stand, covered, 10 minutes more.
  • Fluff with a fork; fold in cilantro.

Nutrition Facts : Calories 200 g, Fat 2 g, Protein 4 g

EASY GARLIC-LEMON SCALLOPS



Easy Garlic-Lemon Scallops image

Scallops sauteed in butter and garlic will melt in your mouth. Lemon juice gives it a nice kick.

Provided by Button

Categories     Seafood     Shellfish     Scallops

Time 20m

Yield 6

Number Of Ingredients 6

¾ cup butter
3 tablespoons minced garlic
2 pounds large sea scallops
1 teaspoon salt
⅛ teaspoon pepper
2 tablespoons fresh lemon juice

Steps:

  • Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
  • Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.

Nutrition Facts : Calories 408 calories, Carbohydrate 8.9 g, Cholesterol 152.4 mg, Fat 24.4 g, Fiber 0.1 g, Protein 38.5 g, SaturatedFat 14.6 g, Sodium 987.9 mg, Sugar 0.2 g

LEMON RICE



Lemon Rice image

This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

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.

Nutrition Facts :

LEMON CHICKEN WITH RICE AND SCALLIONS



Lemon Chicken With Rice and Scallions image

Provided by Molly O'Neill

Categories     dinner, main course

Time 1h

Yield Four servings

Number Of Ingredients 12

3 teaspoons olive oil
1 chicken, about 3 pounds, cut into serving pieces and skinned
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
2 small cloves garlic, peeled and minced
8 scallions, trimmed and thinly sliced
3 1/2 cups chicken broth, homemade or low-sodium canned
2 cups short-grain rice
1/2 cup white wine
1 lemon, thinly sliced
1/4 cup chopped fresh mint
1/4 cup chopped Italian parsley

Steps:

  • Heat 2 teaspoons of olive oil in an ovenproof paella pan or large, deep skillet over medium-high heat. Add the chicken and sear until browned, about 4 minutes per side. Remove from the skillet and season with 1/2 teaspoon of salt and pepper to taste. Lower the heat to medium. Add the remaining olive oil, the garlic and the scallions and cook, stirring, until softened, about 1 minute.
  • Preheat oven to 350 degrees. Bring the broth to the boil in a medium-size saucepan. Add the rice to the garlic and scallions and stir for 30 seconds. Add the broth, wine and 1 1/2 teaspoons of salt. Turn the heat to low and simmer slowly, stirring frequently, until most, but not all, of the liquid is absorbed, about 15 minutes. Push the lemon slices down into the rice and lay the chicken over it. Bake, uncovered, until the liquid is absorbed, about 20 minutes.
  • Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Top with the mint and parsley. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 1002, UnsaturatedFat 27 grams, Carbohydrate 92 grams, Fat 42 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 11 grams, Sodium 1637 milligrams, Sugar 5 grams, TransFat 0 grams

LEMON RICE WITH SCALLIONS



Lemon Rice With Scallions image

Delicious side dish with fish from a local church cookbook. I used 1 good shake of dried parsley since my kids don't like the flecks. Tastes great!

Provided by Oolala

Categories     Long Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 1/2 cups chicken broth, canned
1/2 teaspoon salt
1 garlic clove, slightly crushed
1 cup long grain rice, not instant
1 lemon, zest of, finely grated
2 tablespoons fresh parsley, chopped (or dill)
2 tablespoons unsalted butter
ground pepper
1 bunch scallion, cut into 1 " pieces
paprika

Steps:

  • Heat broth, salt, and garlic in a heavy saucepan to boiling.
  • Stir in rice, cover, and simmer until liquid is gone; about 20 minutes.
  • Remove from heat and mix in the zest of one whole lemon and let stand for 5 minutes.
  • Gently stir in butter and parsley (or dill).
  • Season with pepper to taste and place in a serving bowl.
  • Sprinkle scallions over top of rice and sprinkle with paprika if desired.

Nutrition Facts : Calories 259.9, Fat 7, SaturatedFat 4, Cholesterol 15.3, Sodium 779.2, Carbohydrate 41.2, Fiber 1.9, Sugar 1.6, Protein 7.3

SCALLIONS WITH LEMON PARSLEY BUTTER



Scallions with Lemon Parsley Butter image

Categories     Onion     Side     Vegetarian     Fall     Boil     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

10 bunches scallions
1/2 stick (1/4 cup) unsalted butter, well softened
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts.
  • Cook scallions in a deep 12-inch skillet of boiling salted water until just tender, 4 to 5 minutes.
  • While scallions are cooking, stir together butter, zest, parsley, salt, and pepper.
  • Drain scallions in a colander, then arrange in a shallow serving dish and gently brush with lemon parsley butter.

SCALLION RICE



Scallion Rice image

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

Provided by Chele B

Categories     Brown Rice

Time 45m

Yield 3 1/2 c, 4 serving(s)

Number Of Ingredients 4

1 cup brown rice (white would be fine if you prefer)
2 tablespoons vegetable oil
2 1/2 cups chicken stock (2 c for white rice)
4 -5 scallions, sliced

Steps:

  • Place a medium-size pot with a lid over medium-high heat with about 2 tablespoons of oil.
  • Add the rice to the pan and cook it for a minute, then add the chicken stock.
  • Bring the liquids up to a bubble, then put the lid on the pot, reduce the heat and cook until the rice has absorbed all of the liquid, 40-45 minutes (18-20 minutes for white rice).
  • Fluff the cooked rice with a fork and stir in scallions.
  • Alternately you can cook this in your rice cooker, according to cooking directions. I have to presoak brown rice. Just skip the browning, oil is optional, and add scallions at the end. Fluff and serve.

RICE SALAD WITH CUCUMBER, LEMON AND SCALLION



Rice Salad With Cucumber, Lemon And Scallion image

Provided by Molly O'Neill

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 1h30m

Yield Four servings

Number Of Ingredients 8

1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 teaspoon salt
1 teaspoon fresh ground pepper
2 medium-size cucumbers, peeled, halved lengthwise and seeded
4 scallions, rinsed and minced
1 1/2 cups long-grain rice

Steps:

  • Combine the lemon rind and lemon juice in a large salad bowl. Slowly whisk in the olive oil and add the salt and pepper. Set aside. Cut the cucumbers into half-moon slices, 1/2 inch thick. Add the cucumber slices and scallions to the lemon vinaigrette. Toss.
  • Cook the rice in water according to the directions on the package. When tender but still firm, remove from heat. Place in a colander and chill briefly under cold running water until the rice is at room temperature. Drain well. Add the rice to the salad bowl. Toss. Cover and refrigerate for at least 1 hour before serving. This can be made up to 24 hours ahead of time.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 12 grams, Carbohydrate 63 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 300 milligrams, Sugar 3 grams

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