Sunday, June 12, 2011

Lemony, Creamy Rice

I love lemons.

Both as a flavour enhancer, and as an affordable decorative element for the kitchen.






















That was a trick I learned watching Oprah: If you can't afford to always have fresh flowers on hand, use fresh fruit.

And so I always have green apples, lemons...






















And limes on display.






















Interestingly, these flavours often make their way into my food.

And today's rice side dish is no exception.

I had some lovely fresh salmon that was so beautiful I didn't want to disguise it with a bunch of other flavours. So I drizzled it with some extra virgin olive oil and lemon juice, seasoned it with Old Bay spice, and roasted it in a 425 oven for about 15 minutes.

In the meantime, I made the rice.

Because the salmon was so straight forward, I thought something lovely and creamy would be a perfect accompaniment, and because I have Philadelphia Cream Cheese on the brain lately, I decided to see what it would be like in a rice dish.

It was excellent.

Creamy and gorgeous and filled with flavour - although I'm quite certain the likes of Gordon Ramsay and his white truffle oil hating cronies would most likely turn up their noses, I am a home cook, and - as such - say verily, this is good!

If you want to read more about Ramsay, and this season of Master Chef, make sure you tune in tomorrow for my next installment chronicling the show.

In the meantime, the recipe!

Lemony, Creamy Rice
For printable recipe click HERE


















Ingredients
  • 2 1/2 cups chicken broth
  • zest from 1/2 lemon
  • juice from 1/2 lemon
  • 1/4 cup Philadelphia Cream Cheese (light or regular)
  • 1 cup white rice
  • 1/4 cup fresh chopped basil
  • Fresh cracked black pepper
Directions
  1. Combine the chicken broth, lemon zest, lemon juice, and cream cheese in a medium sauce pan. Bring to a boil and whisk until the cream cheese is well incorporated.
  2. Add the rice, stir well, turn to low and cover.
  3. Simmer on low for 15 minutes. Remove lid and give it a good stir, bringing everything together. The rice should be creamy yet firm with a nice bite.
  4. Add the pepper and fresh basil and enjoy!


***

Author:

Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.

Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.

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3 comments:

  1. LYNDS,

    AS I ATTESTED 2 YESTERDAY THAT ANYTHING WITH 'TIPSY' IN THE
    TITLE SIMPLY "HAD" 2 B 2 DIE
    4, SO ALSO WITH LEMONS "MUST"
    MAKE THE PERFECT DISH.

    AND NOT 2 BROWN NOSE, BUT THE ADDED BENNIE OF CREAM CHEESE IN THIS RICE DISH ENSURES THAT THE HOME CHEF WILL ACHIEVE THE HIGHEST LEVEL OF PERFECT- ION WITHIN SAID DISH.

    ADDING THIS LITTLE GEM 2 MY EVER GROWING LIST OF THINGS I ONE DAY
    HOPE 2 SAMPLE FROM YER ADORABLE, RUSTIC LITTLE COTTAGE KITCHEN.

    PLZ DON'T 4GET THAT U R IN THE TOP 3 WISHES ON MY BUCKET LIST, MY DEAR!

    TOWANDA!

    ReplyDelete
  2. This was fabulous!!! NO LEFTOVERS at this house means a 5 star dinner! Yum!

    ReplyDelete