SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL
This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 6h20m
Yield 4 to 5 servings
Number Of Ingredients 14
Steps:
- Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
- With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
- Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.
Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams
LEMON-DILL CHICKEN AND RICE SOUP WITH CARROTS AND ASPARAGUS
Steps:
- In a small saucepan, combine the rice and 1/2 cup water. Cook using the package directions. Remove from the heat. Set aside.
- Meanwhile, in a medium saucepan, stir together 2 cups water, the chicken, garlic, salt, and pepper. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
- Pour the final 2 cups water into the pan. Increase the heat to high and bring to a boil. Add the carrots. Reduce the heat and simmer, covered, for 5 minutes, or until the carrots are tender.
- Meanwhile, dice the chicken. When the carrots are ready, add the chicken and asparagus to the soup. Return to a simmer. Reduce the heat and simmer, covered, for 3 minutes, or until the asparagus is crisp-tender. Remove from the heat.
- Stir in the rice, dillweed, lemon juice, and green onion.
- Cook's Tip on trimming asparagus
- Asparagus has a natural bending point where the tough part of the stem begins. To trim asparagus, hold the spears at the top and the bottom, bend them, and snap at the bending point. Save the tough parts for use in making Vegetable Broth (page 53) or discard them.
- Nutrition Information
- (Per serving)
- Calories: 179
- Total fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 66mg
- Sodium: 256mg
- Carbohydrates: 12g
- Fiber: 3g
- Sugars: 3g
- Protein: 28g
- Calcium: 50mg
- Potassium: 562mg
- Dietary Exchanges
- 1/2 starch
- 1 vegetable
- 3 very lean meat
RICE SALAD WITH LEMON, DILL, AND RED ONION
Thislemony rice salad with dill offsetsthe richness of our Seared Salmon with Creamy Leek Sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 10
Steps:
- Bring a medium saucepan three-quarters full of water to a boil; add salt. Stir in rice, and return water to a boil. Reduce heat to a simmer; cook uncovered until rice is tender, about 14 minutes. Drain rice in a sieve, and transfer to a medium bowl.
- Meanwhile, mix together red onion and vinegar in a small bowl. Let sit 5 minutes; strain onion in a sieve, discarding vinegar. Place lemon juice, oil, garlic, 3/4 teaspoon salt, and the pepper in another small bowl, and whisk to combine.
- Drizzle lemon mixture over hot rice. Add reserved onion, dill, and lemon zest; toss to combine. Serve.
SPRING RICE SALAD WITH LEMON-DILL DRESSING
Fresh, delicious and real quick side dish for spring! Lemon and dill are one of my favorite combos. Other veggies work well in this too, such as broccoli, fennel, snow peas, zucchini, etc. Pick your favorites! Fresh dill is best but you could try substituting dried. I like to serve this at around room temperature but it can also be served warmer or cooler. Use up to 1/2 cup oil but I like to make this lower fat. Adapted from a Williams-Sonoma cookbook.
Provided by Kumquat the Cats fr
Categories Long Grain Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare rice according to package directions using stock instead of water and omitting salt and butter. Set aside when done.
- Meanwhile, chop vegetables and bring saucepan 3/4 full of water to boil. Add green beans and snow peas and blanch for about 4-5 minutes or until desired tenderness. Remove with slotted spoon and let cool.
- Add asparagus to reserved water in saucepan and simmer until tender, about 10 minutes or until desired tenderness. Drain and let cool with other vegetables.
- In large bowl wisk together lemon juice, olive oil, dill, garlic, salt and pepper.
- Add rice and vegetables and toss.
- Garnish with dill sprigs and lemon wedges if desired.
Nutrition Facts : Calories 255, Fat 5.1, SaturatedFat 0.8, Sodium 15.7, Carbohydrate 47.8, Fiber 6.6, Sugar 3.1, Protein 7.2
SUMMER SQUASH AND RED RICE SALAD WITH LEMON AND DILL
During the hot summer months, cook rice in double batches so that you'll have it on hand for refreshing whole-grain salads. I like to mold this in a ramekin.
Provided by Martha Rose Shulman
Categories side dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the squash as thinly as you can. Sprinkle with salt and let sit for 15 to 30 minutes. Rinse and drain on paper towels.
- Mix together 3 tablespoons of the lemon juice and the garlic. Toss with the squash. Season with salt and pepper. Cover and refrigerate for 1 to 2 hours.
- Remove the squash from the refrigerator and remove the garlic clove. If you want a garlicky dressing, purée the garlic and add it to the remaining lemon juice. Otherwise, discard the garlic. Whisk together the remaining lemon juice and the olive oil with salt and pepper to taste.
- In a salad bowl, combine the squash and whatever liquid is in the bowl, the rice, dill, pine nuts and scallions or chives. Toss with the dressing, taste and adjust seasoning, and serve.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 442 milligrams, Sugar 2 grams
GREEK LEMON AND DILL RICE WITH FETA (RICE COOKER)
From The Ultimate Rice Cooker Cookbook. The combination of dill and lemon is seen throughout Greek cooking, and is wonderful! The authors call for using a 6 cup rice cooker, but I've had no problems using my 3 cup model. Cooking time includes 20 minutes resting time for the rice. This can also be made with brown rice- just increase the chicken stock to 2 2/3 cups.
Provided by IngridH
Categories Long Grain Rice
Time 1h10m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Coat the rice bowl with cooking spray.
- Add the rice and stock to the bowl.
- Set the machine for the regular white rice cycle and start.
- When the machine switches to keep warm, let it sit and steam for 10 minutes.
- While the rice steams, heat the olive oil in a small skillet, then add the onions and cook for 5 minutes, stirring frequently, until soft.
- Add the pine nuts and cook, stirring constantly until they turn golden (just a minute or so).
- When the 10 minutes of steaming are up, add the onion and pine nut mixture to the rice, along with the lemon juice, dill, and mint (if using). Stir with a plastic rice paddle or a wooden spoon to combine.
- Close the cover and continue on 'keep warm' for 10 more minutes.
- Transfer the rice to a serving dish, and top with the feta and lemon wedges.
CHICKEN AND RICE SOUP WITH SPINACH, LEMON, AND DILL
Steps:
- Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds. Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes. Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes. Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like. nutrition information (per serving): Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1.5; Protein (g): 12; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 1320; Cholesterol (mg): 0; Fiber (g): 4;
SPRING RICE SALAD WITH LEMON-DILL DRESSING
Steps:
- 1. In a heavy saucepan, combine the stock and 1/4 tsp salt and bring to boil. Add rice and cook till done. 2. Bring a saucepan 3/4 full of water to a boil. Add salt to taste, the fennel, the peas, and green beans and blanch for 2 minutes. Using a slotted spoon, transfer the vegetables to a bowl and let cool. 3. In a large bowl, whisk together the lemon juice, dill, garlic, olive oil, and salt and pepper to taste. Add the cooled rice and vegetables and toss together. 4. Place the salad on a large serving platter or in a bowl. Garnish with lemon wedges and dill sprigs.
LEMON DILL RICE
A deliciously different type of rice dish that everyone will enjoy. I like to use fresh dill when available, and then use it for the garnish as well.
Provided by glouise
Categories Side Dish Rice Side Dish Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Melt butter in a heavy skillet over medium heat. Add the onion and rice; cook and stir until lightly toasted. Stir in the water and lemon juice, and season with salt and dill seed. Bring to a boil. Pour the rice mixture into a 3 quart casserole dish.
- Bake for 1 hour, covered, in the preheated oven. Garnish with lemon zest and chopped parsley.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 40.3 g, Cholesterol 11.4 mg, Fat 4.9 g, Fiber 1.3 g, Protein 3.8 g, SaturatedFat 2.8 g, Sodium 1781.9 mg, Sugar 1 g
LEMON-SAFFRON SALMON WITH DILL RICE
Categories Fish
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400°. Pat four 6-8 oz. skin-on salmon fillets dry with a clean kitchen towel or paper towels. Place in a large glass or ceramic baking dish; drizzle with 2 Tbsp. extra-virgin olive oil and season all over with kosher salt and freshly ground black pepper. Rub salmon to coat and arrange skin side down.
- 2. Crush 1 tsp. saffron threads in a mortar and pestle (a small bowl and the handle of a wooden spoon also work well) until it's mostly powder (it's okay if it's not perfectly powdery). Transfer to a small bowl and pour in 1 Tbsp. plus 1½ tsp. warm water. Stir until an intense sunset-orange hue and most of the saffron is dissolved (it will look like little crimson dots floating in an orange pool). Cut 2 lemons in half and squeeze juice into bowl, using your hand or a sieve to catch any seeds. Pour liquid over salmon, then turn fillets skin side up. Let sit at room temperature at least 15 minutes or until you're at a stopping point with the rice.
- 3. While the salmon is marinating, make the rice. Using a chef's knife, finely chop 1 cup dill leaves with tender stems as small as possible; set aside. Place 1 cup high-quality basmati rice in a fine-mesh sieve and rinse under cold running water, using your hand to agitate rice until water runs mostly clear. Shake off excess water.
- 4. Transfer rice to a small saucepan and add remaining 3 Tbsp. extra-virgin olive oil, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 2 cups room-temperature water; stir to combine with a wooden spoon. Bring to a boil, then reduce heat and stir in reserved dill. Simmer, stirring occasionally, until most of the water is absorbed and rice is mostly tender with a still-hard center, 5-8 minutes. (Taste a few grains to check!)
- 5. While the rice is cooking, cover saucepan lid with a kitchen towel, securing it at the top with a rubber band or an elastic so that it won't fall down. (A sheet or two of paper towels, making sure the sides won't drape down near any flames, will also work.)
- 6. Reduce heat to low. Cover rice with towel-lined lid and cook until tender and fluffy, about 10 minutes. Remove from heat, fluff with a fork, and let sit, covered, at least 5 minutes or until ready to serve.
- 7. While the rice steams, cook the fish. Turn fillets skin side down and roast until exterior is opaque and interior is a light pink, 15-18 minutes.
- 8. Coarsely chop ¼ cup parsley leaves with tender stems. Cut remaining 1 lemon into quarters. Spoon 1 cup plain thick yogurt (such as labneh, skyr, or Greek) into a bowl.
- 9. Divide rice among plates and top with salmon; sprinkle parsley over. Serve with lemon wedges and yogurt alongside, as well as any leftover sauce in the baking dish.
LEMON DILL RICE
Yield 4 people
Number Of Ingredients 9
Steps:
- Melt butter in a heavy skillet over medium heat. Add the onion and rice; cook and stir until lightly toasted. Stir in the water and lemon juice, and season with salt and dill seed. Garnish with lemon zest and chopped parsley.
DILL-LEMON RICE
Make and share this Dill-Lemon Rice recipe from Food.com.
Provided by Dancer
Categories Long Grain Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine rice, lemon peel, dill weed, salt and chicken bouillon in a large bowl and blend well.
- Put into to a medium saucepan and add water and butter.
- Bring to a boil over high heat; cover and reduce heat.
- Cook for 15 to 25 minutes until liquid is absorbed.
Nutrition Facts : Calories 194.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 630.7, Carbohydrate 37.1, Fiber 0.7, Sugar 0.1, Protein 3.4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #rice #easy #dinner-party #inexpensive #pasta-rice-and-grains
You'll also love