Lemony Rice With Olive Oil Drizzle Recipes

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LEMONY GREEK RICE PILAF (PILAFI) RECIPE WITH CHICKEN LEGS



Lemony Greek Rice Pilaf (Pilafi) Recipe with Chicken legs image

The perfect traditional Greek rice pilaf (pilafi) recipe! Fluffy, fragrant rice and crispy, tender, fall of the bone chicken legs with a delicious lemon kick!

Provided by Eli K. Giannopoulos

Categories     Main

Time 25m

Number Of Ingredients 10

8 chicken legs, bone-in and skin on
1 1/2 cup rice (long grain rice or basmati)
2 tbsps butter
1 small red onion, roughly chopped
3 cups chicken stock
juice of 1 lemon (or more if you prefer)
6-7 peppercorns
salt and freshly ground pepper
2-3 tbsps olive oil
150g/5 oz. feta cheese for garnish (optional)

Steps:

  • To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
  • Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
  • Now it's time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
  • Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
  • Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!

LEMON OLIVE-OIL ICE CREAM



Lemon Olive-Oil Ice Cream image

Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip cookie dough, but you don't want to miss out on it. This ice cream is surprisingly complex: creamy, sweet, tart and a little savory thanks to olive oil and a bit of salt. If you'd like, serve scoops with a drizzle of olive oil and a sprinkle of flaky sea salt and lemon zest.

Provided by Yossy Arefi

Categories     ice creams and sorbets, dessert

Time 25m

Yield About 1 quart

Number Of Ingredients 9

4 large egg yolks
2 cups heavy cream
1 cup whole milk
1 cup/200 grams granulated sugar
4 teaspoons packed finely grated lemon zest, plus more for serving
1/2 teaspoon kosher salt
1/3 cup freshly squeezed lemon juice, from about 4 lemons
1/4 cup fruity olive oil, plus more for serving
Flaky sea salt, for serving

Steps:

  • Whisk egg yolks together in a medium nonreactive bowl; set aside. Combine cream, milk, sugar, 3 teaspoons lemon zest and the salt in a medium nonreactive saucepan. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture begins to bubble around the edges. Ladle about 1 cup of the cream mixture into the egg yolks and whisk vigorously to temper the eggs.
  • Pour the egg and cream mixture back into the pan and whisk well to combine. Cook the mixture on medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 7 minutes. Take care to not let the mixture boil. Strain the mixture through a fine mesh sieve into a large bowl.
  • Slowly stream in the lemon juice and olive oil while whisking constantly, then whisk in the remaining 1 teaspoon lemon zest. Chill the mixture in a bowl set over an ice bath until completely cool. Alternatively, cool the mixture completely in the refrigerator, covered, at least 4 hours, or overnight.
  • Just before churning, whisk the mixture thoroughly. Churn in an ice cream machine according to manufacturer's instructions. Transfer the ice cream to a freezer-safe container, press a piece of plastic wrap against the surface, cover, and freeze until firm. Serve scoops of ice cream with a drizzle of fruity olive oil and a sprinkle of salt and lemon zest, if desired.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 10 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 105 milligrams, Sugar 19 grams

LEMON BASMATI RICE



Lemon Basmati Rice image

A delicious and easy side dish, goes great with fish!

Provided by Ainsley_

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 6

2 teaspoons canola oil
1 cup basmati rice, rinsed
1 (2 inch) piece fresh ginger, minced
1 lemon, juiced and zested
2 cups chicken broth
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 193.8 calories, Carbohydrate 40.3 g, Fat 3 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 1.2 mg, Sugar 0.2 g

LEMONY RICE & PEAS



Lemony rice & peas image

This salad is packed with pulses and should be enough of a carb hit that you don't need to serve potatoes as well

Provided by Good Food team

Categories     Buffet, Side dish

Time 35m

Number Of Ingredients 8

300g brown basmati rice
75ml olive oil
200g frozen pea
410g can lentil , rinsed and drained
410g chickpea , rinsed and drained
juice 2 lemon
2 bunches spring onions , finely sliced
large bunch coriander , chopped

Steps:

  • Cook the rice in a large pan of boiling water for about 15 mins, drain and drizzle with a little of the olive oil, then leave to cool.
  • Boil a kettle and pour the water over the peas in a small bowl. Leave them to defrost, then drain. In a large bowl, mix the rice with the peas, lentils, chickpeas, remaining olive oil, lemon juice and the spring onions. Season to taste. The rice salad can now be kept in the fridge for up to 2 days. Remove from the fridge about 30 mins before serving, then stir through the coriander.

Nutrition Facts : Calories 229 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.61 milligram of sodium

LEMONY RISOTTO WITH FRESH HERBS & GARLIC



Lemony Risotto with Fresh Herbs & Garlic image

Creamy lemon risotto with fresh herbs and garlic! All the flavor of classic risotto, made vegan & gluten-free. Just 10 ingredients required!

Provided by Minimalist Baker

Categories     Side

Time 45m

Number Of Ingredients 13

3 ½ cups water
1 (14-oz.) can light coconut milk
1 pinch ground turmeric ((optional, for color))
2-3 sprigs fresh thyme
2 Tbsp vegan butter
1 medium shallot, finely diced
4 cloves garlic, minced
1 tsp lemon zest ((~1/2 medium lemon // plus more for serving))
1 cup arborio rice
1/2 - 3/4 tsp sea salt
1/4 cup dry white wine ((such as Sauvignon Blanc or Pinot Gris))
2 Tbsp lemon juice
1/2 cup tender herbs of choice ((such as parsley, basil, dill, and/or chives // plus more for serving))

Steps:

  • BROTH: In a medium saucepan, combine water, coconut milk and turmeric (if using). Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low to keep the mixture warm. Add thyme sprigs to infuse the broth with herby goodness!
  • RISOTTO: Heat a large rimmed skillet over medium heat. Add vegan butter (or olive oil) and shallot, and cook, stirring occasionally, until somewhat translucent - about 3-5 minutes. Add the garlic and lemon zest and sauté for 1 minute until fragrant.
  • Reduce heat to medium-low and add the arborio rice and salt and cook for 1 minute, stirring to coat. Add dry white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.
  • Using a ladle or measuring cup, add warmed broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
  • Continue to add broth, stirring to incorporate, until the rice is al dente - cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).
  • Once the rice is cooked, stir in the lemon juice and fresh herbs. Taste and adjust as needed, adding more salt for balance, lemon juice for brightness, or herbs for freshness and flavor.
  • To serve, divide risotto between serving bowls and garnish with extra herbs and lemon zest (optional). Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.

Nutrition Facts : ServingSize 1 serving, Calories 300 kcal, Carbohydrate 42.5 g, Protein 4.5 g, Fat 11.7 g, SaturatedFat 9.4 g, Sodium 327 mg, Fiber 2.4 g, Sugar 2.3 g

RISOTTO WITH PARMESAN AND LEMON



Risotto with Parmesan and Lemon image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 10

6 cups chicken stock
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 Spanish onion, finely diced
Kosher salt
1 cup arborio rice
1/2 cup dry white wine (or use chicken stock)
1 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives, plus more for topping
Grated zest of 1 lemon, plus 1 teaspoon juice
Freshly ground pepper

Steps:

  • Bring the chicken stock to a simmer in a large saucepan over medium heat.
  • Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
  • Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
  • When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
  • Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

LEMONY RICE WITH OLIVE OIL DRIZZLE



Lemony Rice With Olive Oil Drizzle image

This rice is subtly lemony with hints of cilantro and garlic. The addition of olive oil at the end makes the dish. Use only a good, fresh oil. Goes well with fish, chicken and Hispanic dishes.

Provided by Kathy228

Categories     Rice

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 cup rice (Basmati is good)
2 cups water
2 garlic cloves, peeled and sliced into four
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
1 teaspoon salt
1/2 lemon
1 lemon, rind of, grated (zest)
olive oil, to drizzle must be fresh

Steps:

  • Combine all ingredients except lemon, rind and oil in a pan.
  • With your hand, squeeze the 1/2 lemon's juice into the pot, then toss it into the pot.
  • Simmer, stirring occasionally 'til rice is not crunchy anymore.
  • Remove rice from heat and remove lemon. Squeeze the remaining juice from it, being careful not to burn your fingers. Stir in one half of the grated lemon rind.
  • Cover pan with a folded towel and let set for 5-7 minutes.
  • Fluff with a fork.
  • Taste to adjust seasonings such as salt.
  • Pile into a serving dish.
  • Sprinkle with the reserved lemon rind.
  • Drizzle on a little fresh olive oil if desired.

Nutrition Facts : Calories 240.8, Fat 0.4, SaturatedFat 0.1, Sodium 782.8, Carbohydrate 53.3, Fiber 1.3, Sugar 0.3, Protein 4.6

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