ARANCINI RICE BALLS
Children and adults love these cheesy Arancini rice balls. They're such a treat fresh off the stove stuffed with glorious gooey cheese.
Provided by Natasha of NatashasKitchen.com
Categories Medium
Time 1h
Number Of Ingredients 16
Steps:
- Using a dutch oven or heavy-bottomed pot with tight fitting lid, over medium/high heat, add 2 Tbsp olive oil and 2 Tbsp butter. When hot, stir in diced onion and sautee until soft and golden (4-5 min). Add finely diced ham and cook another 2 min or until golden. Add rice and stir to coat with oil.
- Pour in 1 cup white wine and cook until mostly evaporated (2 min). Add 5 cups hot low sodium chicken broth and 1 tsp salt then cover and simmer until liquid has been absorbed by the rice (about 15-17 min). Stir in the peas in, then cover with a tight fitting lid and finish cooking (2 min). Rice should be soft and the liquid mostly absorbed. Spread rice mixture onto a large rimmed baking dish to cool.
- Once rice is at room temperature, stir in 1/3 cup finely chopped parsley and 1 cup parmesan cheese. Form rice balls with wet hands, using a heaping ice cream scoop for each. Stuff each rice ball with a cube of mozzarella cheese and form a tight ball with the rice mixture to enclose the cheese.
- Set up 3 shallow bowls, the first one to have 1 cup flour, the second with 3 beaten eggs, the third with 1 1/2 cups bread crumbs. Dredge each rice ball in flour, shaking off the excess, then dip one-by-one in the beaten egg allowing excess egg to drip back into the bowl. Finally, roll balls in breadcrumbs until evenly coated. It's best to roll and bread all of the rice balls before beginning frying since the frying is quick.
- Add an inch of vegetable oil into a deep pot over medium heat. Once oil is hot (350˚F), add the breaded rice balls in batches without crowding the pot and cook about 3 min total per batch, turning to get all sides golden brown. Transfer to paper towels, sprinkle right away with salt and serve warm with marinara.
Nutrition Facts : Calories 190 kcal, Carbohydrate 23 g, Protein 8 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 384 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CHEESY RICE WITH PEAS
"I start by assembling Cheesy Rice with Peas, so it can bake while I work on the rest of the meal," she explains. I usually have leftover cooked rice in the refrigerator, so this side dish goes together quickly.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine all the ingredients. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 20 minutes or until heated through. Stir before serving.
Nutrition Facts : Calories 213 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 511mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein.
EASY CHEESY RICE PILAF
Long-grain rice combined with yellow bell peppers, parsley, and cheese makes a colorful side dish.
Provided by Paula Rhodes
Categories Vegetables and Side Dishes
Time 45m
Number Of Ingredients 10
Steps:
- Melt butter on medium-high heat in a medium skillet or saucepan. Add chopped onions and bell peppers. Sautè until soft, but don't let them brown, about 4 minutes.
- Add rice, salt, and bay leaf to the onions and bell peppers. Cook 1 minute.
- Stir in the chicken stock (I use reconstituted chicken bouillon. Cover and simmer on low until the rice is soft and tender, usually about 15-20 minutes.
- Add the peas. Cover and let simmer for 5 minutes or until you don't see any liquid in the rice. Remove from the heat and sit for 10 minutes before serving.
- When ready to serve, remove the bay leaf, and use a spoon or a fork to fluff the rice before adding cheese and parley. Add some freshly ground pepper if desired.
Nutrition Facts : ServingSize 1 serving, Calories 250 kcal, Carbohydrate 22 g, Protein 10 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 44 mg, Sodium 762 mg, Fiber 1 g, Sugar 2 g, TransFat 1 g, UnsaturatedFat 5 g
CHEESY PEAS
Tired of the normal way peas are made? Don't like peas? Try this spin on the classic side dish and it will be the highlight of your dinner plate.
Provided by Poison Angel
Categories Side Dish Vegetables Green Peas
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the butter, thyme, rosemary, milk, and Cheddar cheese in a saucepan. Bring to a simmer over medium-high heat and stir in the peas. Reduce heat to medium-low, and simmer, stirring until the cheese has melted and the sauce is hot, about 3 minutes.
Nutrition Facts : Calories 170.6 calories, Carbohydrate 10.9 g, Cholesterol 31.3 mg, Fat 11.1 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 6.9 g, Sodium 332.2 mg, Sugar 4 g
RISI E BISI -- ITALIAN STYLE RICE AND PEAS
This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a small pot and warm over low heat.
- Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
CHEESY TUNA, RICE AND PEAS
Make and share this Cheesy Tuna, Rice and Peas recipe from Food.com.
Provided by Tebo3759
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Dissolove bouillon in water in small saucepan.
- Add peas and bring to a boil.
- Add the soup, stir until smooth.
- Add the tuna and bring to a boil again.
- Stir in rice, cover, remove from heat and let stand 5 minutes.
ONE-POT CHEESY CHICKEN AND RICE CASSEROLE
Tender chicken, onions, and sweet peas cook together with long-grain rice in a Cheddar-rich, thyme-scented sauce for a fast and hearty weeknight dinner.
Provided by Tim Tyler
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add onion, thyme, and 1/2 teaspoon salt, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Add rice and garlic. Cook, stirring occasionally, until fragrant, about 1 minute. Add broth, milk, and remaining 1 1/2 teaspoons of salt. Season with pepper.
- Bring to a boil, stirring occasionally so that rice doesn't stick to the pot. Add chicken, stir to combine, and bring back to a boil. Reduce heat to medium-low, cover, and simmer until all liquid is absorbed and rice is tender, about 15 minutes. Add more water if the rice absorbs it all before becoming tender.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Remove pot from heat. Stir in peas and 1 cup Cheddar cheese. Taste and season with more salt to taste. Sprinkle with remaining 1/2 cup Cheddar cheese.
- Place under the broiler and cook until cheese turns golden brown in spots, 3 to 5 minutes. Serve immediately.
Nutrition Facts : Calories 280.1 calories, Carbohydrate 28.3 g, Cholesterol 54.2 mg, Fat 10 g, Fiber 1.2 g, Protein 18.6 g, SaturatedFat 5.5 g, Sodium 573.8 mg, Sugar 3.5 g
CHEESY RICE, MUSHROOMS AND PEAS
Make and share this Cheesy Rice, Mushrooms and Peas recipe from Food.com.
Provided by Miss Diggy
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in 1 1/2 quart casserole dish and bake at 350 for 20 minutes.
CHEESY RICE PILAF
Steps:
- Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until lightly toasted, about 1 minute. Add the chicken broth and bring to a full boil. Cover, reduce the heat to low, and cook for 18 minutes.
- Meanwhile, melt the remaining tablespoon butter in a small saucepan over medium heat. Add the flour and stir until incorporated. Gradually whisk in the milk and bring to a simmer. Simmer until slightly thickened, about 2 minutes. Remove from the heat and whisk in the Gruyere; keep warm, covered.
- When the rice is cooked, stir in the cheese sauce, parsley, chives and tarragon. Season with salt and pepper.
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- Make cauliflower rice: cut cauliflower into even-sized pieces. Pulse in a food processor 10-15 times or until it is broken down into uniform cauliflower rice. You can use a box grater if you'd prefer for this step!
- Add 1 tablespoon olive oil to a non-stick pan and heat over medium heat. Add the cauliflower rice and cook for 5 or so minutes, until slightly softened. Season with salt and pepper. Divide between four 2 cup capacity storage containers.
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5/5 (3)Total Time 30 minsCategory Main DishesCalories 760 per serving
- In a large skillet over medium high heat, melt the butter. Add the diced onion to the pan and saute for 3 minutes.
- Add the ham and garlic to the onions and cook for an additional 3 minutes. Add the flour, Italian seasoning and red pepper flakes and cook for 2 minutes, stirring often.
- Add the chicken broth to the skillet and scrape the bottom of the pan to remove all the cooked on bits. Add the milk, brown rice and peas and bring to a boil.
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Reviews 24Category Side DishCuisine ItalianEstimated Reading Time 9 mins
- Add 6 cups of chicken broth to a medium sauce pan and bring to a boil. Reduce to low to keep warm while you make the risotto.
- In a large skillet, melt the butter over medium heat (you will keep the heat at medium until finished cooking). Add shallots and saute 2-3 minutes or until golden; then add garlic and saute an additional 30 seconds. Add the rice and stir until well coated with butter and edges begin to look translucent, about 3-4 minutes.
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4.4/5 (18)Total Time 40 minsEstimated Reading Time 3 mins
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