110 lemon rice recipes

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Colorful chickpea and basmati rice salad with three bell peppers and scallions, tossed in a sesame-cumin-lemon vinaigrette. A fresh, no-cook vegetarian side ready in 15 minutes.

Javanese pork satay skewers marinated in a peanut butter, soy sauce, and brown sugar blend, grilled and served with cucumber-yogurt raita over rice.

Sauteed rice noodles in the Thai pad thai style with shrimp, bean curd, pickled turnip, egg, bean sprouts, ground peanuts and fresh chili. Tangy, savory, and finished with lemon.

My family, guests, and I were awed by this recipie's rich and flavorful taste! This was truly a hearty meal.

Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.

A zucchini quiche but the crust is made with a crunchy wild rice. It's a satisfying counterpoint to the creamy French custard filling.

Thai-style green curry made with chickpeas, a homemade green chili paste, apple juice, and evaporated skim milk. A lighter, vegetarian take on the takeout favourite, served over rice.

Layered chicken biryani with yogurt-marinated chicken, garam masala, fried onions, and basmati rice tempered with whole cloves, cinnamon, and cumin seeds. Fragrant, spiced, and deeply satisfying.

Hunan-style salmon stir-fried with chili paste, soy sauce, oyster sauce, ginger, and garlic in a glossy sauce. Finished with toasted pumpkin seeds over rice.

A vegetable curry pot pie filled with sweet potato, eggplant, mushrooms, and peas in a fragrant sauce, topped with a sticky brown rice crust instead of pastry. Plant-based comfort food with Indian flair.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Crispy pan-fried vegetarian pot stickers filled with tofu, brown rice, shiitake mushrooms, and olives, served with a fresh tomato-daikon-shiso dipping sauce.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.