y combining the olive oil, lemon juice, grape juice, vinegar, garlic
Lemon Rice: Cook the rice with required amount of salt
tablespoon tomato paste. add rice, 1/2 cup tomato sauce
Bring broth and water to boil.
Add rice; boil 14 minutes. Beat eggs well.
Add 1/2 cup broth to lemon juice; add this mix to eggs very slowly, beating constantly.
Add lemon-egg mix to chicken rice broth.
Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
Bring to a boil and lower the heat to a mild simmer.
Cover and cook until rice is tender, approximately 20 minutes.
Remove from stove and beat in the eggs.
Continue to beat 1-2 minutes.
Stir in sugar, lemon juice and peel, and vanilla.
Transfer to a serving bowl.
Sprinkle top generously with cinnamon.
Cool to room temperature.
Cover tightly and refrigerate until cold.
Heat broth to boiling in medium saucepan; stir in rice and garlic.
Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
Reduce heat to low.
Mix lemon juice and egg; slowly stir mixture into soup.
Stir in parsley; season to taste with salt and white pepper.
Pour soup into bowls.
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Combine all ingredients in a large bowl.
Stir until evenly distributed.
Put about 1 1/2 cups mixture each into three 1-pint airtight containers.
Label.
Store in a cool, dry place.
Use within 6 to 8 months.
Makes about 4 1/2 cups of Dill-Lemon Rice Mix.
In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
Mix in the grated carrot and stir for another 2 minutes.
Incorporate the chicken broth and bring the mixture to a boil.
Stir in the lemon juice and rice.
Cover, remove from heat and set aside for 10-15 minutes.
Enjoy this easy rice recipe with Greek style!
For the Creamy Greek Dressing: Stir together yogurt, sour cream, lemon juice, garlic
0 seconds.
Add the rice, stirring until fragrant and lightly
owl, combine spinach, scallions, rice, dill and lemon juice. Add salt and
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.
ooking spray.
Add the rice and stock to the bowl
trips.
For the Basmati Rice: In a 2-quart heavy
1/4 cup fresh lemon juice, 1 teaspoon Recipe #488671, 4 tablespoons
Heat a 4 quart stockpot over medium heat.
Lightly spray with nonstick cooking spray.
Add carrots, onion and garlic, cook and stir for 2 minutes.
Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat.
Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.
lace a dollop of Preserved Lemon Dressing on a plate and
Brown beef in skillet with onion.
Stir in 1/4 cup of the Greek dressing, rice, parsley and salt.
With shiny surface of leaf down, place 1 tablespoon of the meat mixture in center of each leaf.
Fold edges of leaf toward center and roll up.
Place in large skillet.
Pour remaining 3/4 cup dressing over stuffed leaves and simmer over low heat until liquid is absorbed, about 5 minutes.
Cover and chill.
Makes 20 servings.