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Easy Lemon Rice (Greek-Inspired) – Minimalist Baker Recipes

By
Charlotte Brooks
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Hands holding the sides of a bowl of Greek lemon rice

Introducing the perfect side for your next Mediterranean-inspired meal: lemon rice! Our EASY vegan take on this savory, lemony, Greek dish is equally fluffy, flavorful, and SO versatile. It’s amazing with falafel, hummus, grilled veggies, and beyond!

Just 1 pot, 5 ingredients, and 25 minutes required to level up your go-to grain. Let us show you how!

White basmati rice, olive oil, garlic cloves, lemon zest, salt, turmeric, lemon, and water

If you’ve eaten at a Greek restaurant and wondered what’s in that delicious rice accompanying your main dish, you’re not alone! This recipe is inspired by many such experiences and a desire to make a homemade, plant-based version.

Our search for the origin story of this dish came up empty-handed, but common ingredients seem to include white rice, chicken broth, lemon juice, butter, salt, and a handful of other ingredients depending on the recipe.

How to Make Lemon Rice

Our 1-pot vegan version begins with sautéing garlic in olive oil until just fragrant and still light in color. You don’t want your garlic to get too browned as it can result in a bitter flavor.

Sautéing minced garlic in olive oil

Next, we add lemon zest and sauté briefly. Then comes white rice, water, and a generous amount of FRESH lemon juice!

This is not the time or place for bottled lemon juice, friends. If you need more convincing, Ken’s Greek Table has some additional words of wisdom: “For the love of Pete, do NOT use that pre-bottled lemon juice s***!”

Pouring water into a saucepan of rice

Now that you’re on board with fresh lemons, there are just two more ingredients before we set it and forget it: 1) sea salt for overall flavor and 2) a little optional pinch of turmeric for a pretty yellow color!

After cooking in a saucepan for about 15-20 minutes, we turn off the heat, fluff with a fork, and let it rest until it becomes extra fluffy!

Using a fork to fluff rice

We hope you LOVE this lemon rice! It’s:

Fluffy
Bright
Savory
Comforting
Quick & easy
& SO delicious!

What to Serve with Lemon Rice

It’s a versatile side that pairs well with our Classic Vegan Falafel (GF), Grilled Veggie Skewers with Chimichurri Sauce, Hummus From Scratch, and much more. It’s also so good with a new Mediterranean-inspired bowl coming soon (stay tuned)!

More Mediterranean-Inspired Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Fork resting in a bowl of our easy Greek lemon rice recipe

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 (~3/4-cup servings)

Course Side

Cuisine Greek-Inspired, Mediterranean-Inspired

Freezer Friendly 1 month

Does it keep? 4-5 Days

Prevent your screen from going dark

  • 1 Tbsp olive oil
  • 4 cloves garlic, minced
  • 1 cup dry white basmati rice*
  • 2-3 tsp lemon zest
  • 1 ¼ cups water
  • 1/4 cup lemon juice (freshly squeezed)
  • 1/2 tsp sea salt
  • 1 pinch ground turmeric (optional for color)

  • Heat a medium saucepan over medium heat. Once hot, add olive oil and minced garlic. Sauté for about 1 minute until fragrant but still light in color.

  • Stir in basmati rice and lemon zest. Sauté for 1 more minute.

  • Add the water, lemon juice, salt, and optional turmeric. Stir well, turn the heat to high, and bring to a boil. Once boiling, cover and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and the liquid is fully absorbed.

  • Turn off the heat and let the rice rest for a minute or so before fluffing with a fork and serving. If the rice is slightly too toothsome, simply place the lid back on top of the pot and let it rest for 5-10 more minutes — the steam should fully cook it! It’s delicious served with Mediterranean-inspired dishes including falafel, hummus, grilled veggies, and more (new recipe coming soon!).

  • Store leftover rice in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month. Reheat in the microwave or on the stovetop with a little oil or water until warm.

*Brown rice doesn’t work well in this recipe. We tested and strongly preferred the fluffy texture and neutral flavor of white rice. If you want to try brown rice, we’d recommend using long grain rice and adding slightly more water and cooking longer.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Loosely adapted from Damn Spicy’s Greek Lemon Rice.

Serving: 1 (~3/4-cup) serving Calories: 198 Carbohydrates: 38.3 g Protein: 3.3 g Fat: 3.9 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 293 mg Potassium: 30 mg Fiber: 0.3 g Sugar: 0.5 g Vitamin A: 0 IU Vitamin C: 9 mg Calcium: 9 mg Iron: 0.4 mg

Secret Ingredient French Toast Recipe

By
Charlotte Brooks
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0

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

French Toast is thick sliced bread dipped in a creamy egg, milk, and cinnamon mixture and then cooked on a griddle to perfection. This delightful breakfast is filling, easy, and going to be a hit with everyone in your family!

Breakfast is better with French toast! If you love French toast as much I do, then you have to try all of my variations of it! Try this Caramel Apple French Toast Casserole, this family favorite Creme Brûlée French Toast or this delicious Almond Crusted French Toast with Roasted Strawberry Syrup.

French toast covered with berries, sprinkled with powdered sugar and syrup.

Secret Ingredient French Toast Recipe

You can never go wrong with the best French toast recipe! To make this the best of the best, you have to have the secret ingredient that is often left out. When my husband was living in France, he learned to put vanilla in his French toast, and it has been our secret ingredient ever since! It is a little slice of heaven when everything is sliced, mixed, covered, and cooked all to perfection!

Surprisingly, French toast is not from France. Historians say it is originally from a Roman recipe. It is thought that the Roman recipe soaked the bread in milk and then fried it . In France, they call French toast Pain Perdu. It means lost bread. They take stale bread that is dipped and then cooked. Since it is not known to be French and no one really knows how itgot its name, I think we can all say we are just happy to have a good French toast recipe.

Ingredients in French Toast

A very basic and simple ingredient with one ingredient that stands out and makes this French toast recipe the best… Vanilla is the key that will make your French toast stand out and have that extra added flavor you will instantly love. Check out the recipe card at the bottom of the post for exact measurements.

  • Eggs: The eggs coat the bread and give it a crisp crust when cooked.
  • Milk: This ingredient makes a creamy coating over the bread when mixed with eggs.
  • Cinnamon: This is a must and adds in so much flavor to the toast.
  • Vanilla: This secret ingredient will take this French toast recipe to the top!
  • Butter: The butter greases up the griddle or pan cooking while cooking. I use unsalted butter.
  • Bread: I like to use thick bread like Texas toast or sliced French bread.
  • Fresh berries: Blueberries, strawberries, blackberries, or raspberries are my favorite combination.
  • Powdered sugar: I like to sprinkle a little sweetness over top.
  • Syrup: Syrup softens the bread and adds the perfect touch.
Whisking the egg mixture together

How to Make French Toast

Don’t let these simple ingredients fool you though! You are making one of the best French toast recipes and it is packed with delicious flavor.

  1. Whisk together ingredients: In a medium size bowl, add eggs and milk and whisk together until smooth. Add in the cinnamon and vanilla and whisk.
  2. Prepare skillet or griddle: Preheat the griddle to medium and add the butter.
  3. Cook: Once the butter has melted and the griddle is hot, add the dipped bread and fry until golden brown. Repeat on the other side.
  4. Top and serve warm: Top with your favorite toppings, fresh berries, powdered sugar, and syrup and enjoy!

What is the Best Bread for French Toast?

A variety of bread will work well with this French toast recipe. You can use a simple bread that you have in the pantry or find a thick, rich bread and slice it. I prefer a thick, dense bread that is sliced thick and can be soaked a few seconds longer, and has a thicker crust.

  • Sandwich bread: This is thin and will do if you are in a hurry. Usually, this is my last option.
    • Texas toast: We use this often and it works great as a thicker bread over sandwich bread.
    • Brioche: This soft and thick bread will hold its shape and won’t get soggy when dipped in the egg mixture.
    • French bread:  the best French bread is day-old bread. This is usually our choice when making this recipe.
    • Pullman loaf: This is perfect for cutting into long strips. This is fun for kids to dip and make it a great on-the- go breakfast.
    • Challah: Known as Jewish bread, this has a buttery flavor and looks like a long braid. This bread is thick and will not get soggy.
    • Baguette: This bread has a thick and hard crust that can soak up a lot of the mixture and cook very nicely. Slice it as thick as you would like, and enjoy!
    • Sourdough Bread: Yes, it does have a tart taste, but it is so good when dipped in the egg mixture and cooked.
    • Cinnamon Raisin Bread: This is my kid’s favorite! It has a fun twist to and tastes delicious!

Toppings for French Toast

There are so many options to making this a delightful breakfast. Simple to extreme toppings can be added or just left off for a basic, delicious French toast with berries.

  • Syrup: I like using maple, coconut syrup, buttermilk, huckleberry, or apricot syrup.
  • Sauces: Nutella, caramel sauce, peanut butter or cookie butter are favorites at our house.
  • Fruit: If you don’t want to use berries, then try some peaches, bananas, or orange zest.
  • Nuts: These add a nice crunch—especially chopped pecans, walnuts, or pistachios.
  • Jam: I love spreading some jam! Try using peach, apricot, strawberry or huckleberry jam.
  • Chocolate: You can never go wrong with chocolate! Try adding some chocolate chips, mint chocolate chips or dark chocolate chips.
  • Extras: Butter, whipped cream, sprinkles, powdered sugar, or shredded coconut add in a delightful taste to the French toast.

Dipping your French toast in your egg mixture

Tips and Substitutions

This simple French toast recipe is very easy to make and will be a favorite in your home. Here are some tips and substitutions so that your French bread turns out perfect every time.

  • Cook Time: Keep in mind that when cooking, the time may vary depending on the thickness of the bread.
  • Milk or Cream: I like to use whole milk, but half and half or heavy cream can be substituted.
  • Soak: Let the bread lay in the egg mixture and soak in the bread. Flip and do the same on both sides.
  • Make them French Toast Sticks: If you want strips of French toast sticks, I like to cook the bread first and then cut them into strips.
  • Prevent Sticking: Continue to butter your skillet or griddle as you are cooking. This will help prevent them from sticking and burning to the pan.
  • Cook it Through: If your French toast is undercooked in the middle, but the edges are cooking faster, the griddle or skillet temperature may be too high. Turn down your heat to medium/low to see a difference.

cooking French toast in a skillet on the stove top.

Storing Leftovers

We love a good, fresh French toast early in the morning for breakfast! This specialty breakfast is usually made on the weekend, but breakfast for dinner is just as great.

  • In the Refrigerator: Store your leftovers (or make this ahead of time) and place your cooked French toast in a ziplock bag or airtight container. These will last in the refrigerator for about 5 to 7 days.
  • In the Freezer: Cook your French toast, then let it cool completely. Place it in a freezer bag, label it with the date, and it will freeze for up to 1 month. When ready to warm up you do not need to thaw. Just simply cook in the microwave for 30 to 45 seconds or reheat on the griddle or skillet.

French toast stacked up with berries and powdered sugar on them.

More Delicious Breakfast Recipes

If you love breakfast and are ok cooking it in the mornings or for dinner (because who doesn’t love breakfast all day long?!) then I have some more recommendations for you! From sweet pancakes to savory casseroles, there is something for everyone!

sliced French toast with berries on a plate

  • In a medium size bowl add eggs and milk and whisk together until smooth. Add in the cinnamon and vanilla and whisk.

  • Preheat the skillet to medium and add the butter. Once the butter has melted and pan is hot, add the French toast and fry until golden brown. Repeat on the other side.

  • Top with your favorite toppings, fresh berries, powdered sugar, and syrup and enjoy!

Originally Posted on November 7, 2019
Updated on July 5, 2023

Serves: 4

Calories302kcal (15%)Carbohydrates30g (10%)Protein13g (26%)Fat14g (22%)Saturated Fat6g (30%)Polyunsaturated Fat2gMonounsaturated Fat4gTrans Fat0.3gCholesterol184mg (61%)Sodium388mg (16%)Potassium210mg (6%)Fiber3g (12%)Sugar6g (7%)Vitamin A482IU (10%)Vitamin C0.1mgCalcium154mg (15%)Iron3mg (17%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast, Dinner, Main Course

Cuisine American, French

Keyword Best French Toast Recipe, easy french toast, easy french toast recipe, French toast, french toast recipe, simple french toast recipe

Ricotta Cake Recipe | The Recipe Critic

By
Charlotte Brooks
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0

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Get ready to indulge in a mouthwatering ricotta cake that will blow your taste buds away! This amazing dessert combines the creamy goodness of whole milk ricotta cheese with pockets of mini chocolate chips. The result is cake that’s moist, tender, and perfectly sweet!

If you love ricotta cheese in desserts, here are a couple more recipes you’ll have to try out next: lemon ricotta cookies or sweet cannoli dip! The addition of ricotta cheese makes them so rich, creamy, and delicious.

Top-down view of ricotta cake, cut into slices.

Ricotta Cake Recipe

If you haven’t tried using ricotta cheese in your desserts, now is the time to start! Full fat ricotta cheese is an awesome ingredient for desserts because it makes them super creamy and decadent. It’s got that extra fat content that adds richness and makes everything taste even better. Whether you’re baking cakes, cookies, or cheesecakes, using full fat ricotta cheese takes your sweet treats to a whole new level of yumminess. (Make some cannoli or lemon ricotta pancakes and see for yourself!)

Let’s talk about this ricotta cake, though. It’s so rich, tender and velvety soft, you won’t be able to get enough. It’s quickly becoming one of my favorite cake recipes and it’s not hard to see why! A slice of sweet, tender goodness with melty chocolate chips in each bite? Sounds pretty dreamy to me! If you’ve never had ricotta cake before, here’s your sign to make some. Trust me, you won’t regret it! Everyone will want a slice, so be sure to save some for yourself.

Ingredients in Ricotta Cake

Packed with a dreamy combination of ingredients like ricotta cheese, mini chocolate chips, and a splash of fragrant vanilla, this recipe is a surefire way to bake up a ridiculously moist and indulgent treat that’ll have everyone begging for more. So grab your apron and get ready to wow your taste buds with this ricotta cake! Note: exact measurements can be found below in the recipe card.

  • All-Purpose Flour: Gives structure and stability to the cake, allowing it to rise and hold its shape. You can also use gluten-free flour or almond flour to make this cake suitable for different diets! Just keep in mind that the crumb may vary slightly.
  • Baking Powder: Makes the ricotta cake light and fluffy by creating air bubbles that help it rise while baking.
  • Salt: Just a pinch of salt enhances the flavors in the cake, bringing out the sweetness and also adding a subtle savory element.
  • Unsalted Butter: Adds richness and moisture to the cake, making it oh-so-tender and melt-in-your-mouth.
  • Sugar: Sugar adds the necessary sweetness to balance out the flavors of the cake.
  • Eggs: Bind everything together and contribute to the cake’s structure and moisture.
  • Pure Vanilla Extract: A splash of vanilla extract adds a touch of warmth to the cake, making it irresistibly fragrant and delicious.
  • Whole Milk Ricotta Cheese: The star of the show! This creamy cheese is the secret ingredient that gives the cake its unique texture and moistness. Part skim ricotta can also be used, but keep in mind that your cake may not turn out as creamy or rich.
  • Mini Chocolate Chips: Tiny bursts of chocolatey goodness that add pockets of sweetness and a delightful texture to the cake. You could also use regular-sized chocolate chips or chocolate chunks, it’s all up to you!

Let’s Make Chocolate Chip Ricotta Cake!

Ricotta cake is super easy to prepare. Really, the hardest part is waiting for it to come out of the oven! This cake has a cooking time of about an hour, so turn on an episode or two of your favorite TV show while this bad boy bakes. Trust me, it’s so worth it. It’s hard not to eat the whole thing in one sitting once it comes out of the oven!

  1. Preheat Oven, Prepare Pan: Preheat the oven to 350 degrees Fahrenheit. Spray a 10-inch springform pan with pan spray and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Butter Mixture: In a large bowl, use a hand mixer or a stand mixer to beat together the butter and sugar until light and fluffy, about 3-4 minutes.
  4. Add Wet Ingredients: Add the eggs one at a time, mixing thoroughly after each one. Add the vanilla and ricotta and beat until combined.
  5. Combine With Dry Ingredients: Scrape down the sides and bottom of the bowl and add the flour mixture. Mix until just combined. Then use a spatula to fold in the chocolate chips.
  6. Bake: Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean from the center and the center springs back when you gently press on it.
  7. Cool and Serve: Let the ricotta cake cool completely before serving. If desired, dust with powdered sugar.
4-photo collage of cake batter ingredients being mixed together.

Baking Tips

These simple tips will take your cake from delicious to downright irresistible. Be prepared for ricotta cake to be a regular in your dessert rotation!

  • Pan Spray: For the best release from the pan, use a pan spray that has flour in it.
  • Use a Different Pan: If you don’t have a springform pan, you can use a 9×9 square pan instead. If using this pan, it’s best to use a sheet of parchment paper that overhangs two sides by an inch or two for easy removal. 
  • Add Citrus: For a tasty variation, add a tablespoon of lemon zest or orange zest to the batter. You may keep the chocolate chips in or omit them. For more citrusy flavor, you can also add a squeeze of fresh lemon juice to the cake batter!
  • Toppings: Ricotta cake is great on its own, but also tasty when topped with some whipped cream or fresh berries!

A slice of chocolate chip ricotta cake being served with a metal spatula.

Storing Leftovers

As long as you wrap your leftover ricotta cake in plastic wrap or keep it in an airtight container, it should stay fresh for a few days after you’ve made it! Ready for when a sweet craving hits.

  • At Room Temperature: Store in an airtight container at room temperature for up to 3 days. 
  • In the Freezer: The cake can be baked and frozen for up to 3 months. Wrap the cooled cake in plastic wrap and then seal in a large freezer bag. Let thaw at room temperature overnight before serving.

A slice of cake on a brown scalloped plate.

Other Moist and Tender Cakes to Try

If you’re looking for some new cake recipes to try, here are some fantastic options! They’re all moist and delicious with flavor that will have you coming back for more.

  • Preheat the oven to 350 degrees fahrenheit. Spray a 10-inch springform pan with pan spray and set aside.

  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

  • In a large bowl, use a hand mixer or a stand mixer to beat together the butter and sugar until light and fluffy, about 3-4 minutes.

  • Add the eggs one at a time, mixing thoroughly after each one. Add the vanilla and ricotta and beat until combined.

  • Scrape down the sides and bottom of the bowl and add the dry ingredients. Mix until just combined. Use a spatula to fold in the chocolate chips.

  • Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick comes out clean from the center and the center springs back when you gently press on it.

  • Let the cake cool completely before serving. If desired, dust with powdered sugar.

Serves: 10

Calories469kcal (23%)Carbohydrates57g (19%)Protein9g (18%)Fat23g (35%)Saturated Fat14g (70%)Polyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.5gCholesterol89mg (30%)Sodium298mg (12%)Potassium150mg (4%)Fiber1g (4%)Sugar38g (42%)Vitamin A640IU (13%)Vitamin C0.1mgCalcium153mg (15%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert

Cuisine Italian American

Keyword chocolate chip ricotta cake, ricotta cake, ricotta cake recipe

Brinc launches new program for climate tech startups

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Brinc, the Hong Kong-based accelerator backed by investors like Animoca Brands, is launching a new program for fledgling climate tech startups. The three-month program is tailored for founders who are focused on carbon dioxide removal (CDR). They will receive fundraising support, guidance on how to scale up and introductions to Brinc’s network of follow-on investors, mentors and corporates.

Janina Motter, Brinc’s Climate Tech Program manager, told TechCrunch that the accelerator has focused on climate tech for several years through its food tech vertical. “From those successes, we recognized sector specificity is key to maximize value for founders,” she said. “This is why we plan to have several different climate tech programs over time, with this new program focused on carbon removal, utilization and storage.” She added that Brinc has seen underinvestment in carbon removal relative to its climate impact.

The inaugural cohort includes four startups. Motter said “the strongest applicants understand how their approach fits into the competitive landscape and have compelling answers about ‘why them? why now?’ for the company to grow. Furthermore, for CDR in particular, it’s critical that startups have some initial understanding of how their technology fits into broader context (ecological risk, co-benefits, local communities, etc) and are willing to develop a robust framework which will help them scale responsibly.”

From the United Kingdom, Airhive is creating geochemical direct air capture (DAC) to scale carbon removal. Its DAC system is modular and based on a fluidized nano-structured sorbent.

Based in the United States, CarbonBridge captures fermentation CO2, or CO2 generated by fermenting plant matter to make beer, wine and other products, before it enters the atmosphere, and produces eco-friendly methanol through a microbial conversion process. The startup says this is a cost-effective alternative to mainstream methanol made from fossil fuels.

Hong Kong’s Formwork IO wants to reduce carbon emissions in architecture and other parts of the built environment. It does so by creating carbon-negative concrete through the use of waste carbon dioxide and materials as binders. Formwork IO is focused on the Asian market, where it says more than 70% of cement is produced.

Poas Bioenergy, based in Costa Rica, turns agricultural waste, including coffee and pineapple residue, into biochar and syngas, making waste management more efficient and giving farms a source of clean energy.

The Climate Tech Program is supported by organizations like Artesian, Carbon Business Council, CO2CRC, Direct Air Capture Coalition, PML Applications and others.

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