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Lemon and courgette rice recipe

Lemon and courgette rice recipe


  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Courgette side dishes

This lovely lemon rice side dish is a flavourful accompaniment to chicken or as part of a larger Asian style meal.

12 people made this

IngredientsServes: 4

  • 500ml vegetable stock, warmed
  • juice of 2 lemons
  • 1 tablespoon soft brown sugar
  • 300g long grain rice
  • 2 tablespoons butter, melted
  • 1 large white onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon cumin seeds
  • 2 courgettes, thinly sliced
  • salt and pepper, to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. In a bowl, combine the stock, lemon juice and sugar. Stir until the sugar has dissolved. Wash the rice, drain, then combine in a saucepan with the stock and simmer gently for 20 minutes until the liquid is absorbed and the rice is light and fluffy.
  2. Meanwhile, in a frying pan over a medium heat, melt the butter and add the onions and garlic. Cook and stir for 5 minutes until soft, then add the cumin seeds, courgettes and seasoning. Cook and stir for a further 5 minutes. Stir the rice into the vegetables and increase the heat. Cook and stir for 5 minutes. Remove from the heat and serve immediately.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Really enjoyed this rice side dish. I had concerns that this would be too much lemon juice but that wasn't the case. The lemon juice provides a bright & fresh flavor but doesn't dominate. Also, don't skip the cumin seeds, as that's an ingredient that really makes this distinctive. I thought some freshly-chopped mint might be a good addition, and it partnered well with the other ingredients. Lots of nice layers of flavor in this recipe. Used my spiralizer for cutting the courgettes (zucchini) for a little different presentation. Very nice!-23 Feb 2015

This was excellent and so easy to cook, I left out the sugar as I didn't have any in. I halved the recipe as it was for 2 adults and a toddler but there is still plenty left over for tomorrow nights dinner. Tonight I served it with cajun chicken, salad and tzatziki, tomorrow will be chilli, I think it would also go well with stirfried beef, very versatile, thanks for the recipe!-16 Nov 2014


Quick and Easy Healthy Garlic Zucchini Rice

Loaded with fresh zucchini and garlic flavors this healthy zucchini rice is ready in 30 mins. Perfect, quick and easy recipe to include in a weeknight dinner or lunch menu.

Have you ever wondered what you can make with fresh zucchini or summer squash?

Then try this zucchini rice recipe. Something different than baking or sauteeing or making zoodles. A very simple and easy yet healthy dish that you can make in less than 30 min or so. Also, this rice pilaf will be perfect for those days of summer when zucchini is in season.


Watch: Move Over Fried Rice And Lemon Rice, This Zucchini Rice Can Add A New Twist To The Leftover Rice

Highlights

There are number of people around, especially kids, who make faces when they hear zucchini. All the mothers can relate to the struggle of feeding healthy veggies to their kids. What can be a solution to the struggle? The best thing to do is - spruce it up. All you need to do is give a flavourful twist to this vegetable. However boring the zucchini may be, adding it to your diet is a must due to its high nutrient content. This vegetable is power-packed with healthy antioxidants, vitamins and minerals, and is touted to promote good digestion, weight loss and heart health. It is also stated that zucchini may help to balance blood sugar levels and blood circulation.

So, we bring you a recipe that can help you spice up the vegetable and may lower your struggle to feed your child. It is simple yet spicy zucchini rice. This recipe can be made with the extra rice you have at home left unconsumed from your last meal. Yes, leftover rice is a very common thing in every household and we generally tend to make fried rice or lemon rice with it. This zucchini rice can be a good addition to the list.

The recipe of zucchini rice is shared by renowned vlogger Manjula Jain, on her YouTube channel 'Manjula's Kitchen', where she used rice, water, zucchini, oil, butter and some spices as the ingredients. She also suggested that one can use some cheddar cheese over the rice to make it even more tempting.


How to Make Courgette Risotto:

  • Fry: Cook up the onions, they need to be good and soft so you will need to cook them for at least 10 minutes, longer if you can.
  • Toast: Next add the arborio rice, this needs to be toasted in the pan with the onions. Again cook for as long as you can without the onions or rice browning. I usually cook the rice and onions for about 10 minutes.
  • Wine: When you add the wine it should hit a hot pan and it should sizzle immediately. You will need to start stirring now so the rice absorbs the wine.
  • Herbs: For this courgette risotto I add a little fresh thyme and garlic.
  • Stock and Stir: I’m old school when it comes to risotto, I add the stock one ladle at a time and I stir continuously. I’ve tried all other ways of making risotto and this method has never let me down. So if you want a perfectly cooked creamy risotto then I recommend using this method. The better the stock you use the tastier the risotto will be.
  • Vegetables: Because courgette is full of water I add it close to the end of cooking. If you have cut your courgette into small cubes then it won’t take long to cook at all. The last thing you want is for the courgette is disappear into the risotto. You want the courgette to still have a little crunch. The peas also cook quickly so add those at the same time.
  • Butter and Cheese: Once you have added all the stock, you then need to finish the risotto off with a good helping of butter and cheese. This is what makes your risotto creamy! I add the butter to the pan then stir continuously until it is incorporated into the risotto. Finally, I take the risotto off the heat and I gently stir in the cheese.
  • Serve: We like this courgette risotto piping hot, topped with toasted pine nuts, some more grated cheese, a little lemon zest and a good smattering of cracked black pepper.

What to Serve with this dish:

We usually have this on its own for dinner. But if you wanted to serve this for lunch, a light green salad would be the perfect accompaniment. A good crisp Italian white wine is really perfect with this vegetable risotto as is a nice dry prosecco.

Can I Freeze this Risotto?

Risotto really is best eaten fresh. I don’t recommend freezing risotto, too much can go wrong with the texture and the rice! Leftovers can be stored in the fridge but must be heating thoroughly before serving. I would only keep this in the fridge for a day.


Lemon and courgette rice recipe - Recipes

Bring to the boil then allow it to simmer for 15 minutes. Add the courgettes for the last 5 minutes.

Meanwhile whisk all the ingredients together for the dressing. Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.

To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).

To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.

Place a pan over a medium heat and add the butter. When the butter is melted add the garlic, shallot, rice, a splash of wine and ¾ of the stock.

Bring to the boil then allow it to simmer for 15 minutes. Add the courgettes for the last 5 minutes.

Meanwhile whisk all the ingredients together for the dressing. Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.

To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).

To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.

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Ingredients

  • 50g butter
  • 200g risotto rice
  • 400g courgettes, diced
  • 1 shallot, peeled and diced
  • 1 clove of garlic, chopped
  • 500ml chicken or vegetable stock
  • 50g mascarpone
  • 100ml wine
  • 25g Parmesan (or vegetarian alternative), grated
  • 2 lemons, zest only
  • 1 tbs Dijon mustard
  • 1 tsp water
  • 50ml vegetable oil
  • 25ml white wine vinegar
  • Salt and pepper
  • 1 frisee lettuce centre only

Method

Bring to the boil then allow it to simmer for 15 minutes. Add the courgettes for the last 5 minutes.

Meanwhile whisk all the ingredients together for the dressing. Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.

To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).

To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.

Place a pan over a medium heat and add the butter. When the butter is melted add the garlic, shallot, rice, a splash of wine and ¾ of the stock.

Bring to the boil then allow it to simmer for 15 minutes. Add the courgettes for the last 5 minutes.

Meanwhile whisk all the ingredients together for the dressing. Break up the frisee, add to the bowl and mix so the frisee is coated in the dressing.

To finish the risotto add the mascarpone, lemon zest and parmesan (or vegetarian alternative).

To serve, spoon the risotto into bowls, top with frisee, a drizzle of herb oil and chervil.


Equipment


Preparation

Lemon and Courgette Cupcakes

Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line a fairy cake tin with 12 Baking Cases. Sift the flour and Baking Powder into a bowl and stir in the sugar.

Step 2: Make a well in the centre of the mixture and add the courgette, eggs, oil and Sicilian Lemon Extract. Mix until well combined.

Step 3: Divide the mixture between the Baking Cases and bake for about 25 minutes until risen, lightly golden and firm to the touch. Transfer to a wire rack to cool completely and store in an airtight container for 24 hours to allow the flavour and texture to develop.

Step 4: To decorate, put the soft cheese in a bowl and beat with a wooden spoon to soften. Sift the icing sugar on top and add the Madagascan Vanilla Extract. Mix together until well blended.

Step 4: Spread a little soft cheese topping over each cake and sprinkle with lemon zest. Your cakes are now ready to eat and enjoy!

Calories per cake: approx. 177 Fat content per cake: approx. 7.6g


Courgette recipes

This collection of courgette recipes showcases the many different uses of the vegetable. Fabrizio Marino utilises the beautiful colours of courgettes in his Vegetable tempura recipe, serving the vegetable both fried in tempura batter and finely sliced in a 'paper' of raw vegetables for a fantastic vegetarian starter dish. If you are looking to try cooking with courgette flowers try Alessandro Gavagna's colourful starter recipe, where the flowers are sautéd in butter and served with apple and horseradish.

A type of tender summer squash, the courgette as we know it now is believed to have originally developed in Italy. Indeed, its alternative name, zucchini, which is used as standard in America, Australia and parts of Europe comes from the Italian word zucca meaning squash with the 'ini' suffix meaning little – an odd choice given that full sized courgettes (known as marrows) can grow up to a metre long! To this day Italy grows numerous different varieties of courgettes across its many regions, from round, striped and golden varieties to those cultivated specifically to grow larger flowers, a popular delicacy which can be fried (fiori di zucca) or stuffed.


Zucchini lemon bread freezes well. I prefer freezing it without the lemon glaze drizzle. Cool the sweet bread loaf completely, wrap it with plastic wrap and then with aluminum foil. I like to then place the tightly wrapped bread in a resealable freezer-safe bag. Although this last step is not necessary, I feel better knowing there is no way my loaf will get dry or freezer burn. Freeze it for up to 3 months.

This bread keeps well on the counter at room temperature for 2-3 days. It can also be stored in an airtight container in the refrigerator for up to a week.

I am celebrating all things lemon this week with some of my foodie friends. Take a look at their delicious lemon recipes under the recipe card!

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