BITTER RICE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place a medium Dutch oven over medium heat. Add the olive oil, shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, until the shallots are soft and fragrant, about 4 minutes. Add the rice and saffron and stir to combine and to coat the rice in the flavorful oil. Toast the rice for 2 minutes, stirring often. Add the white wine to the pan and cook, stirring constantly, until almost all the liquid is absorbed. When the wine is absorbed, reduce the heat to medium-low and begin adding the broth 3/4 cup at a time, stirring often between additions (to release the starches) and waiting until the broth is almost entirely absorbed before incorporating the next addition. This will take about 20 minutes total.
- When the last addition is almost absorbed but there's still a thick liquid surrounding the rice, stir in the Parmesan, cranberries, butter, radicchio, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until the cheese and butter are melted and the radicchio is wilted. The mixture should still have movement and not be too stiff; add a bit more broth as needed to achieve the desired consistency. Serve with additional grated Parmesan if desired.
BUTTERED BROWN RICE
Easy and delicious side dish passed down from my great-aunt. Goes great with pork tenderloin! Note: Butter & onion quantities can be adjusted to taste - this is the closest to what I use on a regular basis, which is lighter on both the onion and butter than the original version.
Provided by EllenMoran
Categories Brown Rice
Time 1h10m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Dice onion, and put into casserole dish with rice.
- Pour beef consomme & water over rice & onion.
- Cut butter into pats and layer on top of mixture.
- Bake, covered, for 60 minutes or until rice is done.
Nutrition Facts : Calories 180.8, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 302.3, Carbohydrate 25.5, Fiber 1.2, Sugar 0.7, Protein 4.8
RICE-WINE VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 2/3 cup
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in refrigerator for up to 1 week.
BUTTERED PARMESAN RICE
Make and share this Buttered Parmesan Rice recipe from Food.com.
Provided by MizzNezz
Categories Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In large saucepan, bring water to a boil.
- Add rice, stir, reduce heat to low.
- Cover and cook for 20 minutes.
- In skillet, melt butter until lightly browned.
- Mix rice and parmesan cheese.
- Place in serving bowl.
- Drizzle butter over rice.
- Sprinkle with parsley.
Nutrition Facts : Calories 419.1, Fat 22.8, SaturatedFat 14.1, Cholesterol 62.7, Sodium 521.7, Carbohydrate 39.7, Fiber 0.7, Sugar 0.2, Protein 13
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4.7/5 (33)Total Time 30 minsCategory Side DishCalories 459 per serving
- Melt butter over medium heat in large saucepan. Add in onion and saute gently for 5-6 minutes. Stir in rice grains to coat in butter.
- Pour in remaining ingredients. Cover, bring to boil, then reduce heat to low and cook 5 minutes less than what is listed on rice package directions {should be about 15 minutes.}
- Turn heat off rice, but keep on the hot burner for 10 minutes to steam and prevent scorching. Fluff rice with a fork, remove bay leaves, and serve as desired. Top with dried parsley flakes {optional}.
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