If you read my Preserved Lemon post from last summer you know that preserved lemons are one of my most favorite condiments and that I always have a jar in the fridge. One of my favorite uses of preserved lemons is in this rice recipe. Preserved lemon rice takes only 30 minutes to make and it’s packed with flavor, vegetables and a little protein. It could be a meal or a side for fish or chicken. No matter how you serve it – it’s SO good!
If you don’t happen to have a jar of preserved lemons, you can easily make just what you need by using my Quick Preserved Lemons method in less than 24 hours. But if you do make a jar of preserved lemons, just know that they keep for almost a year. Just to give you an idea of how well preserved lemons last in the refrigerator, the lemons below were put up in August and they still look beautiful after 6 months in the refrigerator.
Preserved Lemon Rice
- 2 cups chicken or vegetable broth
- 1 cup water
- 1 1/2 cups white rice
- 1/2 large onion, chopped
- 2 eggs
- 2 Tbsp. preserved lemon, minced
- 1 Tbsp. preserved lemon juice*
- 1 can or 1 ½ cups jarred artichoke hearts, drained, rinsed, and chopped
- 1/2 tsp. white pepper
- 1/2 cup Romano or Parmesan cheese, grated
- Bring stock and water to a boil. Add rice and onions. Cover and reduce heat to low. Cook until rice is just done about 16 to 18 minutes (depending on your rice).
- Whisk the eggs with the preserved lemon and juice.
- Fold egg / lemon mixture, pepper, and artichoke hearts into rice.
- Remove from heat, cover and let sit 2 minutes for eggs to set.
- Gently fold in cheese. Let sit, covered, for another minute or two and then serve.
Leftover preserved lemon rice heats up well in the microwave, making it a great side for a second/third meal or a couple of lunches.
No need for additional salt because, with the preserved lemons and artichoke hearts, you’ll find there is plenty of salt.
The rice – Jasmine works best.
The lemons – This recipe may work with lemon zest and lemon juice, but it wouldn’t be as good. You can acquire preserved lemons three ways: buy them, put a jar up yourself using this Preserved Lemons method or make just what you need the night before using this Quick Preserved Lemons method.
Variations of rice dish:
- with meat – In 1 Tbsp. olive oil sauté 8 sliced shitake mushrooms until soft. Add 1 cup cooked chicken or turkey and heat through. Add chicken and mushroom to the rice along with the Romano cheese.
- with brown rice and peas at Eliot’s Eats
You will definitely enjoy this!
Suggested sides – This rice goes great with several different types of entrees, but I’ve been known to just serve this as a vegetarian meal. It is a great dish for parties or pot lucks because it’s as good at room temperature as it is hot. If you are looking to serve it with a meat protein, below are some of our favorite complementary proteins for this preserved lemon rice.
If you are looking for more recipes with preserved lemons, never fear. I’ve got you covered. Here is a very generous list of recipes that use preserved lemons. I know you’ll find several that you’ll want to make.
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I can literally just close my eyes and imagine the taste of this! YUM, what a fun flavor this would be!! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com
This looks absolutely amazing!! Thank you so much for linking up with us at gluten free fridays. I can’t wait to try out preserving lemons of my own.
I’m definitely a fan of preserved lemons, so this would be a hit for me! I just love visiting your blog. You always have great recipes, stunning pictures and beautiful dishes! 🙂 Thanks for sharing with Hearth and Soul!
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I definitely want to try preserving some lemons so I can make this! We just launched the all new seasonalpotluck.com and March is artichoke month. If you’d like to link up your recipe, we’d love to have you! http://bit.ly/zRfNjo
I would eat just this for dinner! Yum…artichokes and lemons. Beautiful.
I love this idea now all I need are preserved lemons! Cool blog, Best Sherry
mouthwatering by reminding the taste of preserved lime together in rice…thanks for sharing this recipe with Midweek Fiesta….
What a great recipe that I can’t wait to try. Thank you so much for sharing with Full Plate Thursday and have a great week end.
Come Back Soon!
Miz Helen
I’ve never thought of lemon and rice together. This sounds amazing MJ! I’m a big fan of citrus taste and I can only imagine this rice goes so well with any of the meals. And I have to say I love your bowls very much…love the texture!
That sounds delicious! I’ve never heard of preserved lemons like that, but I can think of like a zillion things they’d be good in!
I haven’t tried preserved lemons before but your recipe makes me want to try them right away. Yummy!
I simply adore lemons, and this sounds so amazing. I’m so glad you linked it up! Thank you.
Ooh… I love this MJ! What a great use for preserved lemons and the artichoke is such a pleasant surprise. I can just taste this aromatic combination now… delightful.
Hi MJ, Wow this is a great idea, my kids love South Indian Lemon Rice so much that I always stock lemons. …I will be trying out with this. I am subscribing you for more exciting recipes.Blessings, Nisa.
Wow, MJ – scrumptious! Serving your home-preserved lemons in such a way really brings out the best in them as far as color, appearance, and (I’m sure!) taste. As usual your photography is polished to a T.
That’s such a great recipe! I can really imagine all the fragrant and flavoursome tastes in the dish complementing each other. The preserved lemons are new to me… will be heading off to read how they’re done 🙂
preserved lemons really do have a different flavour than regular fresh lemons. the brilliant citrus saltiness of them gets me every time. High five for preserved lemon junkies!
I TOTALLY remember your post on preserved lemons. i have often thought that I want to make those. This looks great!
Mj, please please bring this over for lunch!! This is incredible, I love using lemon in rice and potatoes.
MJ this rice sounds really yummy, I am going to make. I am always looking for new rice recipes. Now I am heading over to check out how to preserve the lemons. I love this. Happy belated Valentine’s Day my friend.
Oh, MJ! This dish is STUNNING! I love lemons in non-traditional dishes – like rice! This one is really, really cool! Thank you for posting…I am in l.o.v.e!
O.K. folks – I think it’s really time for a raid on lemons! I promise – if you make a jar of preserved lemons you won’t regret it! You’ll find SO many ways to use them. Thanks for all the wonderful comments! It’s always good hearing from my visitors! BTW – did you notice that I added a “subscribe by email”?
Beautifully done!! I bet that rice just sings!! I am so impressed by your preserved lemons too. They look stunning after being preserved months ago. Wow! I have to get off my butt and make some. 🙂 I hope you are having a great week and enjoying your valentine celebrations… hope they were extra sweet. 🙂
Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!
Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!
http://realfoodforager.com/fat-tuesday-february-14-2012/
I don’t have any preserved lemons but now you’ve tempted me into making some. 🙂
The rice looks fabulous!
Happy Valentine’s Day!!
Miriam@Meatless Meals For Meat Eaters
Great recipe – I love lemons in anything, and preserved lemons have a special zing that is irresistible. Which reminds me – I haven’t made preserved lemons in ages. Thanks for the reminder that it’s time to do so again! Anyway, really nice recipe – thanks.
Such a lovely and comfoting rice dish.Never made preserved lemons,but they look mouthwatering!!I can imagine the tangy citrusy deliciousness of lemons and artichokes in there.
What a wonderful idea! I have never thought of using preserved lemon this way 🙂
This looks amazing! I really need to make some preserved lemons–this post will give me the nudge to do so.
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I’m sad I wasn’t following you last summer and so missed that post. Looks delicious – I’ve been wanting to experiment with preserved lemons and this seems like a perfect way to get my feet wet.
Oh how I love this! So clever and SO delicious!
Yum!! I love preserved lemons and actually just bought some small ones (aka limequats) to preserve. Once I do I’ll have to make this rice 🙂
what a fabulous idea. never used preserved lemons in rice but i absolutely love the idea.
I love this recipe MJ. I love lemons and this rice must be so fragrant and tasty. I think I will give it a go the next time I am making roasted chicken
The lemon rice look amazing, packed with goregous flavor and perfect for citrus season.
Oh heavens, I can just imagine this glorious aroma! Beautiful dish…love it!
Preserved lemons so good. Thank you for the recipe.
The lemon rice looks delicious! I have to tell you I really admire your photography skills, I love how include so many kitchen notes, and I think including a thumbnail along with the related posts is brilliant. Your site is so lovely and well organized that it is always a pleasure to visit!
Alea – Thanks for such nice comments! You really made my day! I’m new to being behind the camera, so the photography is a real challenge but I have a good teacher (the husband,a professional photographer). It’s been great getting to know you through our blogs and food. See you again soon over at Premeditated Leftovers!
Preserved lemons in 24 hours? I am amazed it can be so quick. The rice looks fantastic. I can almost feel the enticing lemon aroma through the screen 🙂
Your preserved lemons have been on my list of things to make for way to long. I am going to buy some lemons and make them today!
Great Sally! I hope you enjoy them as much as we do!
Your lemon rice sounds delicious – I can think of so many things it would complement as well. I like your preserved lemons as well, and also that there are two ways to make them! Thank you for sharing this post.
Wow, MJ, this rice looks delicious! And I love the combination between lemon and artichokes 🙂
What a wonderful recipe!!!
I use preserved lemons in stews n soup, I am so trying this one..
Yumm…
MJ….I have never heard of anything like this before…..but I love what I’m seeing and reading! I LOVE rice recipes both savory and sweet. This one is totally unique! I bet this would be well paired with seafood! Thanks also for your recipe for the quick preserved lemon recipe. This (and your pictures) looks just fabulous! : )
Thanks so much for all your nice comments Anne! Yes, this rice is wonderful with seafood! A little cajun spiced shrimp on top works great!
Hi MJ – I loved reading your preserved lemon recipe – I love lemons so much… something about them seems so beautiful and pure. Always good to see uses for them – I think you’re right… jasmine rice would be a perfect accompaniment. I’m surprised you didn’t enjoy the basmati, but I can definitely see arborio not being so good!
I think it’s more that I prefer the texture of the rice with Jasmine. If I didn’t have Jasmine, I would substitute it with basmati even though it yields a little “grainier” result. I agree with you above lemons – beautiful and pure!
Thank you for this recipe! I made your preserved lemons a while back so it’s good to have another wonderful recipe!
I just had lunch but your beautiful clicks are making me hungry again. The lemon rice looks very tempting.