Lemon Rice with Peas and Artichokes

I preserved some lemons this winter basically to make this recipe:  Moroccan Chicken with Preserved Lemons and Olives (Djej Makalli) from the Daring Gourmet.  My sister had been urging me for months and months to preserve lemons just so I could make this recipe.

Finally, since basketball season is finally over (great job, girls, btw) and going to watch over baseball is not quite such a busy task, I decided to make this dish for dinner one weeknight.

Let me tell you this dish is soooooo delicious!

I cooked up two large boneless chicken breasts and served it over brown rice (of course).   This dish made enough for us to have quite a few leftovers for lunch and at least one more dinner.   The only thing I would change is to double the amount of the marinade (for more sauciness) and to used sliced Kalamata olives and a bit more onion.   (The Sis serves this over couscous and loves to have just the leftover sauce and couscous for lunch.)

Please check out the original recipe here.  (I have no pictures of this but rest assured I will be making it again and again so I know that I will post it up eventually.)

 

I wanted to find some other recipes that used preserve lemons and fit into our current eating habits.  I found a great recipe at M.J.’s Kitchen.  I modified it a bit, but this is M.J.’s creation.

Lemon Rice with Peas and Artichokes

From M.J.’s Kitchen’s Preserved Lemon Rice

This is M.J.s Recipe verbatim. I just threw in some frozen peas, used brown rice and decreased the cheese a bit.

Ingredients

  • 2 c. vegetable stock
  • 1 c. water
  • 1 1/2 c. long grain brown rice
  • 1/2 c. onion, chopped
  • 2 eggs
  • 2 T. preserved lemons, minced
  • 1 T. preserved lemon juice
  • 1/2 c. canned or jarred artichoke hearts, drained and chopped
  • 10 oz.  frozen peas, thawed and warmed
  • 1/2 t. white pepper
  • 1/4 c. Parmesan cheese, grated

Instructions

  1. 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).*
  2. Whisk the eggs with the preserved lemon and juice.
  3. Fold egg/ lemon mixture, pepper, peas and artichoke hearts into rice.
  4. Remove from heat, cover and let sit 2 minutes for eggs to set.
  5. Gently fold in cheese. Let sit, covered, for another minute or two and then serve.

*This first step can be done in your rice cooker as well.

 For other great recipes for preserved lemons, click here
.

10 comments to Lemon Rice with Peas and Artichokes

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

  

  

  

My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »