Time 35m Number Of Ingredients 9 Steps:
In a medium saucepan, heat clarified butter or olive oil until shimmering. Add onion and cook until softened and translucent, about 5 minutes. Stir in rice and cook, stirring frequently, until rice is lightly browned, about 7 to 10 minutes. Stir in garlic and lemon zest until fragrant, about 30 seconds. Add lemon juice, broth, bay leaf, and salt, and bring to boil. Cover, reduce heat, and cook until rice is tender and all the liquid has been absorbed, about 15 to 17 minutes. Remove bay leaf and fluff with a fork.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
Melt butter in sauce pan with tight fitting lid. Add garlic and carrots; cook, stirring frequently until carrots begin to color, about 5 minutes. Add rice; stir. Add broth, zest and salt. Bring to a boil and simmer covered, about 20 minutes. Remove garlic and fluff rice.
Time 45m Yield 4 servings Number Of Ingredients 21 Steps:
Heat the butter over medium heat in a skillet that has a lid. Add the pasta and toast until deep golden and nutty. Add the leeks and wilt, 3 to 4 minutes. Season with salt and pepper, and add wine, if using, and cook until it evaporates. Add the rice and the chicken stock and lemon zest. Bring to a boil, and reduce the heat to a simmer. Cover and cook until almost tender, 15 minutes. Add the chicken, lemon juice and parsley. Cover, let stand 5 to 10 minutes, then serve. Get Rachael’s shopping list for this episode’s recipes here. Place the cleaned chicken in a pot on bed of bay leaves, carrots, garlic, lemon, onions, celery and parsley. Fill the pot covering the top of the chicken with about 12 cups water. Sprinkle with salt and throw in a couple of peppercorns. Bring the water to a low boil then gently cook at low rolling simmer for about 1 hour, turning the chicken occasionally. Turn off the heat and allow the chicken to cool completely in its own juices. Remove the chicken and separate the meat from the skin and bones. Strain and reserve all of the cooking liquids.
Time 1h8m Yield 4 servings Number Of Ingredients 10 Steps:
Heat the olive oil in a small saucepan over medium heat. Add the pine nuts, garlic, zest, and thyme, swirl the pan until the nuts and garlic are beginning to brown, about 2 minutes. Add the wild rice and cook, stirring with a wooden spoon, until lightly toasted, about 1 minute tops. Stir in the chicken broth and salt. Bring to a boil. Reduce heat to a rapid simmer and cook, stirring occasionally, for 45 minutes to 1 hour. Check the texture of the rice and, if needed, continue simmering until tender. Add more liquid as needed, another 10 to 15 minutes. (Note: The rice should only just begin to crack when done. If it begins to curl it is overcooked. There are numerous varieties of varying qualities, which affect cooking times greatly.) Remove from the heat, scatter the scallions over the surface, fluff with a fork, and remove the herb sprigs and lemon zest before serving. Season with salt and black pepper, to taste.
Time 20m Yield 6 servings. Number Of Ingredients 7 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.
Time 30m Yield 10 servings. Number Of Ingredients 7 Steps:
In a saucepan, bring broth to a boil. Stir in rice; return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the rice is tender. Meanwhile, melt butter in a nonstick skillet. Add the pecans; saute until golden. Stir in the lemon juice and zest. Pour over rice and stir to coat. Sprinkle with parsley.
Time 55m Yield 12 Number Of Ingredients 6 Steps:
Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes. Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.
Time 25m Yield 6 cups Number Of Ingredients 9 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.
Time 48m Yield 6 Number Of Ingredients 9 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.
Time 30m Yield 4 Number Of Ingredients 6 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.
