475 lemon rice recipes

Slow cooker rice pudding with bourbon stirred in after cooking, plus golden raisins, lemon zest, nutmeg, and vanilla. Creamy, hands-off, and served lukewarm with sweetened whipped cream.

Rice-stuffed Cornish hens with a sweet filling of raisins, walnuts, honey, lemon juice, and cinnamon. Roasted with butter-rubbed skin until golden and juicy.

Wild rice bean salad with brown rice, cooked beans, diced onion, lemon juice, and soy sauce. A no-cook toss-together side that's hearty and protein-packed.

Roasted tomato and rice salad chars tomatoes over an open flame, then tosses with warm rice, olive oil, white wine vinegar, lemon juice, and parsley. Smoky Mediterranean side dish.

Cream of spinach soup thickened naturally with rice, lifted by a whisper of curry powder and a squeeze of lemon. No flour, no roux. Smooth, bright, and surprisingly delicate.

Roasted Cornish hen halves perched on sage-scented wild rice mounds, glazed with apple juice concentrate and served with roasted apple slices. An elegant dinner for four.

Lemon dill turkey meatballs with artichokes: tender poached meatballs in a bright lemon-caper sauce with artichoke hearts. A Greek-leaning weeknight dinner that freezes beautifully.

Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.

Broiled catfish with lemon and dill served over rice pilaf tossed with zucchini, carrot strips, and mayonnaise. A 30-minute weeknight dinner built around pantry-ready fish.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Quick skillet paella with butter-sauteed shrimp, ham strips, green peas, olives, and cherry tomatoes over seasoned rice. A 30-minute shortcut to Spain's most famous dish.

Lemon cream dressing blends silken tofu, tahini, fresh lemon, and white miso into a creamy, dairy-free salad dressing. Vegan, tangy, and ready in one blender pour.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

Microwave rice-stuffed artichokes with a sage-carrot-onion filling and a lemony egg yolk sauce. An elegant vegetable dish made entirely in the microwave in 45 minutes.