Lemonveggierice 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!

CHEF JOHN'S LEMON ICE

Steps:

• Dissolve sugar in water in a pot over medium heat, whisking while water heats up. As soon as sugar dissolves and water is clear, remove pan from heat. While water is still warm, add lemon zest. Allow to cool to room temperature before adding lemon juice.
• Whisk in lemon juice and lemon extract. Pour into a baking pan about 9x13 inches. Place in freezer until ice starts to form around the edges, about 40 to 45 minutes. Use a fork to stir up ice. Do this every 20 to 30 minutes until lemon ice reaches your preferred texture, 2 1/2 to 3 hours.

LEMON ICE I

Steps:

• In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours.
• You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.

LEMON GINGER TEA

Steps:

• In a saucepan bring water to a boil. Add lemon juice, the squeezed lemon, and ginger. Let steep about 20 minutes. Stir in honey. Line a strainer with a thin wet cloth and strain tea into a pitcher. Chill thoroughly and serve on ice with thin slices of lemon and lime.

LEMON VINAIGRETTE

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

GARLIC AND LEMON GRILLED VEGETABLES

Steps:

• Coat a grill rack with cooking spray.
• Preheat the grill to medium hot (or use broiler).
• In a large bowl, combine the parsley, lemon juice, oil, garlic, Italian seasoning, black pepper, and salt.
• Add the roasted peppers, mushrooms, and onion and toss to coat well.
• (The mixture can be prepared ahead to this point and refrigerated for up to 2 days.).
• Place a vegetable basket or grill screen on the grill rack and place the vegetables on the basket or screen.
• Grill, turning often, for 15 minutes, or until very tender and lightly charred.
• Enjoy!

LEMON VEGGIE RICE

Steps:

• Cook rice in boiling salted water until almost, but not quite, done.
• Drain rice and return to pot.
• Meanwhile, melt butter in a small skillet over low heat, add onion and cook until browned, I usually add a few drops of oil so that the butter won't burn.
• Add the onion and the rest of the ingredients to the rice, cover and cook on low heat for 5 to 10 minutes until completely done.

VERMICELLI WITH LEMON CREAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 3 to 4 minutes.
• Meanwhile, wash lemon under hot water and dry. Use a microplane to grate off the zest of half the lemon. Juice the entire lemon.
• Heat cream over low heat in a pot until hot, about 3 minutes. Stir in lemon zest. Add lemon juice, a little at a time, while stirring constantly. Season with vegetable bouillon granules, salt, and pepper and remove from heat. Allow to cool slightly.
• Mix egg yolks with 2 tablespoons hot lemon cream and stir until well combined. Return sauce to the stove and stir in egg yolk mixture. Heat but do not allow to boil otherwise the egg will set. Mix in basil.
• Drain verimicelli and add to sauce. Mix, and serve.

LEMON VEGETABLE RICE

Steps:

• Heat oil in pot over low heat.
• Dice carrot and onion about 1/4 inch.
• Add to pot and saute 10 minutes.
• Add garlic, cook 3 minutes.
• Season with salt and pepper to taste.
• Finely zest and juice both lemons.
• Bring water, zest and lemon juice to a boil in same pot.
• Stir in rice, reduce heat and simmer covered until water is absorbed, about 20-25 minutes, fluff. Sprinkle with parlsey or mint and chopped scallions.

LEMON VERMICELLI

Steps:

• Combine milk and butter in saucepan, cook over low heat until butter melts. Set aside, and keep warm.
• Cook vermicelli according to package directions, drain. Place in a bowl, and toss with lemon juice, let stand 1 minute. Add cheese and warm milk mixture, toss well.

LEMON-GARLIC VINAIGRETTE

Steps:

• Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic before serving.

LEMON ICE

Steps:

• In a large saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat; stir in lemon juice. , Pour into a freezer container. Freeze until mixture becomes slushy, about 4 hours, stirring every 30 minutes. If desired, top servings with lemon slices and mint.

ITALIAN LEMON ICE

Steps:

• Whisk water, sugar, and lemon zest together in a medium saucepan, then bring to a boil over high heat. Continue to whisk and boil for 5 minutes. Let mixture cool for 10 minutes. Whisk in lemon juice.
• Transfer mixture to an 8x8-inch pan and freeze for 1 1/2 hours.
• Remove pan from the freezer and stir with a fork to break up the ice. Freeze again for 3 hours. Scrape and mix ice into shavings with a fork.
• Serve in chilled glasses garnished with mint and lemon wedges. Top with raspberry-flavored liqueur as a little something extra for adults.

LEMON CHIVE RICE

Steps:

• Melt margarine.
• Add onions and saute.
• Add rice and curry or tumeric and cook until grains of rice are all coated.
• Stir in half the lemon peel and all the broth.
• Bring to a boil.
• Cover and simmer over low heat for 20- 25 minutes.
• Stir in remaining lemon peel and chives just before you serve.

LEMON AND GARLIC RICE

Steps:

• Heat the oil in a pan over a medium heat.
• Add the garlic cloves and cook for 1 minute.
• Add the lemon juice and cook for a further minute.
• Add the rice to the pan and stir to coat the rice with the liquid mixture, being careful not to burn the rice.
• Add the chicken stock (or crumble in the stock cubes and add boiling water), stir and cover to cook, turning down the heat.
• Check on the rice while cooking to ensure it does not run out of liquid and boil dry.
• After 20 minutes, remove the lid and stir. The rice should still have a little too much liquid at this stage so cook uncovered until the rice is done and the liquid is all absorbed.
• Mix in the chopped fresh parsley and serve hot!