Preserved Lemon Rice Recipe
Prep
5 mins
Cook
25 mins
Total Time
30 mins
Yield: 8 servings Prep and Cook Time: 30 minutes
Course:
Side Dish, Vegetarian
Yields: 8 servings
Ingredients
- 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
Instructions
-
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.
Kitchen Notes
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