Best Lemon Pesto Rice Recipes

LEMON RICE

Lemon Rice image

This easy recipe pleasantly proves you can dress up regular rice with a few simple additions. Best of all, it can simmer while you're preparing the rest of the meal. These delicately lemon-flavored grains go nicely with fish.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 cup water
1 cup chicken broth
2 tablespoons lemon juice
2 teaspoons butter
1 cup uncooked long grain rice
1/4 teaspoon dried basil
1/8 to 1/4 teaspoon grated lemon zest
1/4 teaspoon lemon-pepper seasoning

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.

Nutrition Facts :

ONE-PAN LEMON SHRIMP AND RICE WITH PESTO

One-Pan Lemon Shrimp and Rice with Pesto image

This summery one-skillet meal starts on the stovetop, where yellow squash and shallots get a quick sauté, then rice is added and the dish transferred to the oven and the pilaf cooks-hands-off, no stirring needed. Shrimp are nestled on top and everything bakes a few minutes more. At the table, a store-bought pesto sauce is drizzled on top for a simple yet rich-tasting boost of flavor.

Provided by Riley Wofford

Time 50m

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced (1/2 cup)
1 yellow summer squash, cut into 1/2-inch pieces (1 1/4 cups)
Kosher salt and freshly ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup long-grain white rice
12 ounces peeled, deveined large shrimp
1/4 cup pesto
2 tablespoons fresh lemon juice, plus wedges for serving
Fresh basil leaves, for serving

Steps:

Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.

PESTO RICE

Pesto Rice image

Make and share this Pesto Rice recipe from Food.com.

Provided by Rita1652

Categories Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 cup jasmine rice
1/2 cup cherry tomatoes, quartered
1/2 cup pesto sauce

Steps:

Place all in a rice cooker cover rice with water. Submerged 1 inch. Press start and relax till done.
Alternate Method of cooking:.
Or cook stove top adding 2 cups water to all ingredients.
Bring to boil and lower to simmer cover and cook for 20 minutes.
Fluff with fork and enjoy.
Garnish with pine nuts and basil.

Nutrition Facts : Calories 174.5, Fat 0.3, SaturatedFat 0.1, Sodium 4.2, Carbohydrate 38.5, Fiber 1.5, Sugar 0.5, Protein 3.3

EASY LEMON RISOTTO WITH PEAS

Easy Lemon Risotto With Peas image

I love risotto, but I hate standing over a hot stove stirring the simmering rice for half an hour, especially during hot Georgia summers. This recipe gives you all the flavor and gets you out of the kitchen fast! For an easy vegetarian dinner, serve the risotto with a side salad of mixed baby greens, walnuts and quartreed turkey figs, tossed with Sherry-Walnut Oil Vinaigrette. While you're putting the salad together, warm up a loaf of hot, crusty French bread in the oven.

Provided by Deep South

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons oil (canola or olive)
1 small yellow onion, minced
2 garlic cloves, minced
1 cup arborio rice
2 cups vegetable broth
1/2 cup frozen peas
1/4 cup parmesan cheese, grated
1 lemon (freshly squeezed only!)
2 tablespoons parsley, chopped (fresh or dried)
salt and pepper
lemon zest (optional)

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.

Nutrition Facts : Calories 293.1, Fat 9, SaturatedFat 2.1, Cholesterol 5.5, Sodium 116.5, Carbohydrate 45.7, Fiber 3, Sugar 2, Protein 7

LEMON PESTO RICE

Lemon Pesto Rice image

Make and share this Lemon Pesto Rice recipe from Food.com.

Provided by gailanng

Categories Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups jasmine rice
2 1/2 cups water
1/2 teaspoon salt
1 cup pesto sauce (purchased or homemade)
1 1/2 teaspoons lemon zest
chopped fresh tomato (optional)

Steps:

In a 2- to 3-quart pan, bring water to a boil. Add rice and 1/2 teaspoon salt. Cover, adjust heat to low, and cook until most of the water is absorbed, about 15 minutes.
Turn off heat and let sit 5 minutes. Stir in pesto and 1 1/2 teaspoons lemon zest.
Garnish with chopped tomatoes.

Nutrition Facts : Calories 257, Fat 0.4, SaturatedFat 0.1, Sodium 300, Carbohydrate 56.8, Fiber 2, Protein 4.7