Time 30m Yield 6 Number Of Ingredients 9 Steps:
Cook and stir rice and thyme in hot margarine in medium-sized saucepan 5 minutes or until rice is lightly golden. Carefully stir in both, water, ReaLemon®, and pepper. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in peas. Cover and let stand 5 minutes. Sprinkle with almonds. Optional: Top with garnish for added color.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Combine 1 3/4 cups water, rice, and salt in large saucepan. Bring to boil over high heat. Reduce heat to low; cover and cook until rice is tender, about 15 minutes. Remove from heat. Let stand covered 15 minutes. Fluff with fork. Cool. Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain. Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Transfer to serving bowl. Sprinkle with remaining green onions.
Yield Serves 6 Number Of Ingredients 9 Steps:
Wash rice in several changes of water until water runs clear, then drain rice well in a sieve. Bring rice and 3 cups water to a boil in a 3-quart heavy saucepan and cook, covered, over very low heat until water is absorbed and rice is tender, 20 to 25 minutes. Remove pan from heat and let stand, covered, 10 minutes. Fluff rice gently with a fork. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds, stirring, until seeds begin to pop. Add ginger and 1/4 cup peanuts and cook, stirring, 2 minutes. Add turmeric, rice, and salt to taste, stirring to coat rice thoroughly. Remove skillet from heat and stir in lemon juice. Sprinkle with remaining peanuts and zest.
Time 30m Yield 4 servings. Number Of Ingredients 8 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.
Time 30m Yield 2 Number Of Ingredients 10 Steps:
Wash and drain the rice. Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil. Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.
Time 35m Number Of Ingredients 8 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.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Combine 1 3/4 cups water, rice, and salt in large saucepan. Cook until just cooked– do not overcook. Fluff with fork. Cool. Cook peas in medium saucepan of boiling salted water 1 minute. Drain. Rinse under cold water. Drain. Heat oil in large nonstick skillet over medium-high heat. Add all but 2 tablespoons green onions; sauté 30 seconds. Add rice and sauté until heated through, stirring to break pieces, about 4 minutes. Add peas, lemon juice, parsley, and lemon peel. Sauté 2 minutes to blend flavors. Garnish with remaining green onions and serve immediately.
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Heat the oil over medium heat in a skillet (one that has a tight-fitting lid). Saute the onion for 2-3 minutes. Add the garlic and sautee for one minute (don’t let it start to brown, just become fragrant). Add in the Arborio rice and stir for one minute until coated with oil. Add in the veggie broth and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes. Stir in frozen peas. If the rice is drying out, add a little water. Cover and return to low heat for 5 more minutes or until all of the liquid is absorbed, the rice is tender and the peas are heated through. Add Parmesan cheese, juice of one lemon, parsley, and salt and pepper to taste. Top with lemon zest and serve.
More about “lemon rice with peas recipes”
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.
