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.
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.
0 seconds.
Add the rice, stirring until fragrant and lightly
owl, combine spinach, scallions, rice, dill and lemon juice. Add salt and
ooking spray.
Add the rice and stock to the bowl
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.
oil.
Pour in the rice, reduce to a simmer,and
Heat the rice and broth in a large saucepan to boiling. Reduce heat to simmering; cover and cook 15 minutes or until the rice is cooked. Add the chicken. Remove soup from the heat and cover. Whisk the eggs and lemon juice in a medium bowl until frothy. Remove about 1 cup hot broth from the soup and slowly add it to the eggs. Whisking continually, slowly stir warmed eggs into the soup. Ladle into bowls and serve immediately with a slice of lemon.
Cook rice till tender.
Drain and rinse under hot water.
Drain again.
Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper.
Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley.
Stir to coat.
Toss along with the rice in a large bowl.
Garnish individual servings with feta cheese and diced cucumbers.
Heat chicken stock in saucepan.
Add rice, cover and simmer until rice is cooked.
In a bowl, beat eggs and lemon juice together.
Add 1/2 cup hot stock, one tablespoon at a time, to the egg and lemon mixture, stirring constantly.
Pour into chicken stock.
In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
Stir in rice, chicken, lemon juice and rind.
Bring mixture to a boil.
Reduce heat.
Cover; simmer 15 to 20 minutes or until rice is tender.
Heat butter in a heavy skillet. When it's hot, add the rice and, stirring constantly, saute on medium heat until transparent but not brown.
Add the lemon juice, chicken broth, and salt.
Cover and simmer for 20 minutes.
Remove the pan from the heat and let pilaf stand uncovered for 5 minutes before serving.
inutes.
Add in the rice and stir using a wooden
Combine broth and rice in 3-quart covered casserole.
Cook 10 to 12 minutes.
Let stand covered 20 minutes.
Combine lemon peel, lemon juice and egg.
Pour small amount of hot broth into egg mixture, stirring constantly.
Return to hot broth.
Heat in covered casserole, but do not boil, 5 to 6 minutes.
Serve immediately in individual soup bowls, topped with slice of lemon and garnished with parsley.
ot combine the chicken broth, lemon juice, bouillon powder, garlic powder