Preserved Lemon Rice

Rice with preserved lemons and artichoke hearts @MJsKitchen mjskitchen.com

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. The 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!


Just to give you an idea of how well preserved lemons last in the fridge, the lemons below were put up in August and they still look beautiful don’t they?!  If you don’t happen to have a jar of preserved lemons in the fridge, you can easily make just what you need by using my Quick Preserved Lemons method in less than 24 hours.

preserved lemons @MJsKitchen mjskitchen.com

 

Rice with preserved lemons and artichoke hearts @MJsKitchen mjskitchen.com

 

Kitchen Notes

Any leftovers heat up well in the microwave, making it a great side for a second/third meal or a couple of lunches.

I don’t use additional salt because with the preserved lemons and artichoke hearts, there is plenty of salt for our taste.

The rice – I prefer Jasmine rice over any other. I’ve made this with Basmati and Arborio, but didn’t like the texture of either.

The lemons – This recipe may work with lemon zest and lemon juice, but I know it wouldn’t be near as good so I’ve never tried it. You can acquire preserved lemons three ways:  buy them, put a jar up yourself using my Preserved Lemons method or put up just what you need the night before using my Quick Preserved Lemons method.

Variation 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.

Suggested sides – This rice goes great with grilled salmon, roast chicken, grilled chicken, grilled steak or anything smoked. A great dish for parties or pot lucks because it’s as good at room temperature as it is hot.

If you like this recipe, then you might try these.

Lemony Pasta Salad

 

 

 

Roasted Bell Pepper Appetizer with toastRoasted Bell Pepper Appetizer

 

 

 

This Preserved Lemon Rice recipe has been linked to the following blog hops. Please click on the links to visit a variety of great recipes.

Gallery of Favorites, Midnight Maniac Meatless Monday, My Meatless Monday, Mouthwatering Monday, Fat Tuesday, Midweek Fiesta, Whole Foods Wednesday, Weekly Recipe Swap, Full Plate Thursday, Traditional Tuesdays, Seasonal Potluck – Artichokes, Taste This Thursday, Gluten-Free Wednesday, Katherine Martinelli’s Grain blog hop, Hearth and Soul, Allergy-Free Wednesday, Bizzy’s Recipe Box, Gluten-Free Friday

 

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56 Responses to “Preserved Lemon Rice”

  1. Cindy (Vegetarian Mamma) October 10, 2012 at 8:43 am #

    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

  2. meghan@eat.live.make October 9, 2012 at 3:58 pm #

    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.

  3. Elsa May 7, 2012 at 5:56 am #

    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!

  4. Betsy March 1, 2012 at 8:46 pm #

    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

  5. France @ Beyond The Peel February 29, 2012 at 12:30 pm #

    I would eat just this for dinner! Yum…artichokes and lemons. Beautiful.

  6. Sherry February 23, 2012 at 9:14 am #

    I love this idea now all I need are preserved lemons! Cool blog, Best Sherry

  7. Amy February 19, 2012 at 6:20 am #

    mouthwatering by reminding the taste of preserved lime together in rice…thanks for sharing this recipe with Midweek Fiesta….

  8. Miz Helen February 17, 2012 at 5:11 pm #

    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

  9. Nami | Just One Cookbook February 17, 2012 at 4:42 pm #

    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!

  10. Jen at The Three Little Piglets February 17, 2012 at 3:15 pm #

    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!

  11. Treat and Trick February 17, 2012 at 3:26 am #

    I haven’t tried preserved lemons before but your recipe makes me want to try them right away. Yummy!

  12. Rachel - A Southern Fairytale February 16, 2012 at 9:05 pm #

    I simply adore lemons, and this sounds so amazing. I’m so glad you linked it up! Thank you.

Trackbacks/Pingbacks

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