481 lemon rice recipes

Vegetarian brown rice casserole baked with tomatoes, pine nuts, currants, and sauteed vegetables. A hearty one-dish meal with Mediterranean-style flavors.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

South Indian split pea and coconut curry sauce with mustard seeds, cumin, curry leaves, green chiles, and ginger. A creamy, spicy condiment for rice, dosa, or idli.

Three bean salad with pinto beans, chickpeas, and steamed green beans in a rice vinegar and lemon dressing with pimentos. Diabetic-friendly, vegan, and served chilled on lettuce.

Chinese five-spice chicken stir-fry with peaches, snow peas, and a lemon-broth glaze served over rice. A sweet-savory wok dinner ready in 20 minutes.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

A traditional Swiss dessert of dried pears poached in spiced red wine, served alongside creamy walnut rice pudding and a honey-butter wine sauce. Elegant, aromatic, and unforgettable.

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.

Crispy phyllo triangles stuffed with seasoned ground chicken, rice, spinach, ricotta, black olives, and toasted pine nuts. Mediterranean flavors wrapped in shattering golden layers.

A fragrant South Indian curry sauce made from split peas pureed with green chilis, tempered with popping mustard seeds and curry leaves, then simmered in creamy coconut milk. Spicy, silky, and ready in an hour.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Shrimp and tomatoes with savory rice, a one-casserole dinner of garlic-butter shrimp, mushrooms, artichoke hearts, and fresh tomato wedges over tarragon-scented rice with bay leaf and paprika.