Spinach Mushroom Lemon Rice Pilaf Recipes

FRESH MUSHROOM RICE PILAF

Steps:

• Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

EASY LEMON RICE PILAF

Steps:

• Combine egg yolks, cream, lemon juice, and lemon zest in a bowl; whisk thoroughly.
• Melt butter in a saucepan over medium-high heat. Add rice; cook, stirring constantly, until opaque, 3 to 4 minutes. Add chicken broth; stir quickly. Bring to a boil. Reduce heat to low. Cover and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
• Fold lemon-cream mixture into the rice; mix well. Stir in Parmesan cheese and parsley.

SPINACH AND LEMON RICE PILAF

Steps:

• Bring the stock to a boil, add rice, reduce heat to low and simmer till done. (About 40 minutes).
• Melt the butter in a frying pan, add spinach, carrot and green onions, saute over medium low heat till spinach is wilted and vegetables softened, about 2 minutes.
• Stir vegetable mixture and lemon juice into hot cooked rice, fluff with fork and serve.

SPINACH, MUSHROOM & LEMON RICE PILAF

Steps:

• Cook the onion and garlic in the butter in a large shallow pan until soft and golden.
• Add the mushrooms and cook until softened. Add the spices and cook for 2 minutes, then stir in the rice, lemon zest and stock. Cover.
• Cook on a gentle heat for about 15 minutes until the liquid has been absorbed.
• Stir through the spinach and lemon juice, cover for 2 minutes until wilted and serve.

RICE WITH LEMON AND SPINACH

Steps:

• In a skillet, saute the onion, mushrooms and garlic in oil until tender. Stir in the rice, spinach, lemon juice, salt, dill and pepper. Reserve 1 tablespoon cheese. Stir remaining into skillet; mix well., Transfer to an 8-in. square baking dish coated with cooking spray. Sprinkle with reserved cheese. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

LEMON RICE PILAF

Steps:

• Saute onion in oil in a large saucepan just until softened.
• Add rice and continue sauteing until it starts to turn golden.
• Stir in water, butter, salt, bay leaf, and cayenne.
• Bring to a boil, cover, and reduce heat to low.
• Cook until liquid is absorbed, 20 minutes.
• Remove from heat.
• Stir in lemon zest and juice.
• Allow rice to steep a few minutes before serving.

RICE, LENTIL, AND SPINACH PILAF

Steps:

• Place lentils in saucepan and cover with cold water.
• Bring to boil, reduce heat and cover.
• Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
• Meanwhile, bring the rice and 2 cups of water to a boil.
• Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
• Bring the vegetable stock to a boil in a saucepan.
• Add onions and simmer until tender and translucent, approx 10 minutes.
• Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
• Add the lentils and lemon zest (and tomatoes, if desired); heat through.
• Add the greens; cook and stir until tender.
• Fold the lentil and greens mixture into the rice.
• Season with salt and pepper.
• Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

LEMON RICE PILAF

Steps:

• Cook rice according to package directions. Meanwhile, in a large skillet, heat butter over medium heat. Add celery and onions; cook until tender. Add rice, lemon zest, salt and pepper; toss lightly. Cook until heated through.

SPINACH LEMON RICE

Steps:

• Rinse and drain rice in cold water.
• Place the rice, stock, olive oil and lemon zest in a heavy saucepan.
• Bring to boil over high heat, stir, reduce to a simmer, cover tightly and cook for 10 minutes.
• Uncover place shredded spinach on top of rice without stirring.
• Cover again and cook for another 5 minutes.
• Turn off heat, add lemon juice and let stand covered 10 minutes.
• Fluff with a fork and serve.

LEMONY MUSHROOM PILAF

Steps:

• Put 2 tbsp of the stock in a non-stick pan, then cook the onion for 5 mins until softened - add a splash more stock if it starts to dry out. Add mushrooms and garlic and cook for 2 mins more. Add the rice and lemon zest and juice, mixing well. Pour in remaining stock and seasoning and bring to the boil. Turn down, cover and simmer for 25-30 mins until rice is tender. Stir through half each of the chives and soft cheese, then serve topped with the remaining chives and soft cheese.