Time 15m Yield 4 servings. Number Of Ingredients 9 Steps:

In a small saucepan, bring broth to a boil. Stir in the rice, butter, lemon zest, garlic and salt; cover and remove from the heat. Let stand for 5 minutes. Stir in the parsley, pimientos and pepper. Fluff with a fork.

Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:

Combine all ingredients EXCEPT lemonpepper in saucepan. Bring to a boil, then reduce heat. Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorbed. Sprinkle with lemonpepper before serving.

Time 45m Yield 6 to 8 servings Number Of Ingredients 6 Steps:

Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, taking care not to let them color, 3 to 5 minutes. Add the rice and stir to coat with the oil. Add 3 cups water and 1 teaspoon salt and bring to a boil. Reduce the heat to low, then cover and cook until all of the liquid has been absorbed, about 20 minutes. Remove from the heat and fluff with a fork to separate the grains. Let sit, covered, for 5 to 10 minutes. Add the lemon juice and mint to the rice and toss to distribute evenly. Serve hot, garnished with chopped mint.

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 Serves 4 Number Of Ingredients 9 Steps:

Now take a saucepan and add tbsp of sunflower oil. Add groundnuts, cashewnuts, mustard seeds, black gram and yellow split lentils and saute for 2 minutes. As soon as the mustard seeds start spluttering, add green chillies, ginger pieces, curry leaves and saute for 1 minute Now add turmeric and salt. Take the freshly squeezed lemon and pour the juice on and put a lid on the saucepan. Switch off and mix this with rice. Serve hot or cold with a pickle or on its own.

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 45m Yield 4 Number Of Ingredients 12 Steps:

Melt butter and oil together in a nonstick pan over medium heat. Add white parts of green onions and cook for 1 minute. Stir in garlic and lemon zest. Cook and stir until fragrant, about 30 seconds. Add rice. Season with turmeric, salt, and pepper. Cook and stir for 1 minute. Stir vegetable broth, milk, and lemon juice into the pan with the rice mixture and bring to a boil, about 5 minutes. Reduce heat to a simmer, cover the pan, and cook until liquid has evaporated, 18 to 20 minutes. Remove pan from heat. Fluff rice using a fork and adjust seasonings accordingly. Garnish with green parts of green onions and chopped dill.

Time 35m Yield 8-10 serving(s) Number Of Ingredients 8 Steps:

Melt butter in a saucepan on low heat. Stir in rice and lemon zest. Cook over medium heat, stirring, until rice is opague, about 5 minutes. Add broth and salt; cover and simmer 20 minutes or until liquid is absorbed. Stir in lemon juice. Slowly stir cream into rice. Continue to stir and cook on low heat until cream is absorbed. Season to taste.

Time 20m Number Of Ingredients 5 Steps:

In a small saucepan, heat oil over low heat. Add rice; cook, stirring occasionally, until grains start to color, about 5 minutes. Add 2/3 cup water and salt; bring to a boil. Reduce heat to a simmer. Cover, and cook until rice is tender, about 15 minutes. Stir in cheese and zest.

Yield Makes 4 servings Number Of Ingredients 7 Steps:

  1. Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring.
  2. Season with salt to taste, lots of pepper, the garlic, and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minutes.
  3. Remove the rice from the pan to a platter, add the remaining lemon juice and serve, with lemon quarters.

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