Lemony Mushroom Herb Rice Recipes

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LEMONY MUSHROOM & HERB RICE



Lemony mushroom & herb rice image

Perk up your rice with Sara Buenfeld's tasty recipe that's brimming with Mediterranean flavours

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Side dish

Time 30m

Number Of Ingredients 7

a mugful of American long grain rice
250g pack chestnut mushrooms
2 tbsp olive oil
2 large garlic cloves , finely chopped
5 tbsp chopped parsley
3 tbsp snipped chives
finely grated zest 1 lemon

Steps:

  • Fill a roomy saucepan with water, bring to the boil and tip in a heaped teaspoon of salt - the water will bubble furiously. Pour in the rice, stir once and return to the boil, then turn the heat down a little so that the water is boiling steadily, but not vigorously.
  • Boil uncovered, without stirring (this makes for sticky rice) for 10 minutes. Lift some out with a slotted spoon and nibble a grain or two. If they're too crunchy, cook for another minute and taste again. They should be tender but with a little bite. Drain the rice into a large sieve and rinse by pouring over a kettle of very hot water.
  • Meanwhile, chop the chestnut mushrooms into smallish chunks and fry in olive oil in a large frying pan over a high heat for 4 minutes until golden. Stir in garlic and fry for 1 minute.
  • Drain and rinse the rice and toss it into the mushrooms with the parsley, chives and lemon zest. Try a little and add salt if necessary. The zingy, fresh flavours go really well with grilled fish.

LEMONY HERBED RICE



Lemony Herbed Rice image

I substituted reduced-sodium chicken broth for the rich chicken stock that was originally called for in this recipe. It's a great side dish to serve with grilled fish or chicken for a tasty low-fat meal. -Connie Rank-Smith of Sherwood, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 7 servings.

Number Of Ingredients 7

3 cups reduced-sodium chicken broth or vegetable broth
1-1/3 cups uncooked long grain rice
1 can (4 ounces) chopped green chilies, drained
3/4 teaspoon salt
1 tablespoon each minced fresh parsley, cilantro and chives
1/2 teaspoon grated lemon zest
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine the broth, rice, chilies and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork and stir in the remaining ingredients.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

MUSHROOM-HERB RICE



Mushroom-Herb Rice image

Make and share this Mushroom-Herb Rice recipe from Food.com.

Provided by PalatablePastime

Categories     Medium Grain Rice

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 cups vegetable broth
1 cup medium grain rice
1/4 teaspoon salt
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon olive oil
1 tablespoon butter
1 cup finely sliced celery
1 cup sliced fresh mushrooms
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh herbs (choice of basil, oregano, parsley, thyme, verbena, lemon thyme, or a mixture)
1 teaspoon finely chopped fresh rosemary

Steps:

  • Bring vegetable broth to a boil in a saucepan with 1/4 tsp salt and tbsp of olive oil; add rice.
  • Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed.
  • Remove pan from heat and allow to sit undisturbed for 10 minutes.
  • While waiting on rice, saute onion and celery in butter and rest of oil until tender.
  • Add mushrooms, remaining salt and pepper, and cook 1 minute more, or until mushrooms are soft.
  • Remove lid from rice, and stir in vegetables, chopped herbs and rosemary.

LEMON MUSHROOM HERB CHICKEN



Lemon Mushroom Herb Chicken image

Easy chicken and herbs in a creamy lemon and mushroom sauce. The sauce is excellent over rice -- my kids can't get enough!

Provided by Valerie Serao

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 45m

Yield 4

Number Of Ingredients 17

1 cup all-purpose flour
½ tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
½ cup butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
¼ cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest

Steps:

  • In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
  • Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
  • Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

Nutrition Facts : Calories 567.9 calories, Carbohydrate 36.2 g, Cholesterol 130.2 mg, Fat 30.4 g, Fiber 4 g, Protein 36.4 g, SaturatedFat 16.4 g, Sodium 1914.7 mg, Sugar 2 g

LEMON & HERB RICE



Lemon & Herb Rice image

Make and share this Lemon & Herb Rice recipe from Food.com.

Provided by JelsMom

Categories     Brown Rice

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

1/2 cup brown basmati rice
1 cup vegetarian chicken broth
3/4 teaspoon fresh lemon juice
1 tablespoon olive oil
4 garlic cloves, minced
1/8 teaspoon coarse sea salt
1/8 teaspoon fresh coarse ground black pepper
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh parsley, chopped
1/4 teaspoon lemon zest, grated
1 teaspoon marjoram

Steps:

  • In saucepan, bring broth & lemon juice to simmer.
  • In heavy skillet heat oil. Add garlic and cook until softened.
  • Add rice & stir, cooking 1-2 minutes.
  • Add broth, salt & pepper and bring to boil.
  • Lower heat and simmer 30-40 minutes until all liquid is absorbed & rice is soft. (Note: Rice may take more or less time depending on temperature, so check periodically until done).
  • Remove from heat, stir in herbs & lemon zest. Add additional salt & pepper if desired.

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 :

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