CREAMY PARMESAN RICE
Creamy Parmesan Rice has an amazing flavor that comes from the parmesan cheese and garlic. This easy rice recipe is so good, that you will want to ditch boring plain rice for good! This parmesan rice is one delicious rice recipe that will be gobbled up every time you make it!
Provided by Lauren
Time 25m
Number Of Ingredients 7
Steps:
- Melt the butter in a medium saucepan over medium heat.
- Add the garlic and cook until translucent.
- Stir in the rice and let it cook for an additional minute.
- Add in the water, milk and salt, bring to a boil.
- Cover and reduce the heat to low for 20 minutes or until rice is tender. While the rice is cooking if you are using fresh parmesan cheese, you want to shred it now.
- Remove from the heat and stir in the cheese.
- Cover the pan and let it set for four minutes for the cheese to melt.
Nutrition Facts : Calories 342 kcal, Carbohydrate 40 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 556 mg, Sugar 3 g, ServingSize 1 serving
GARLIC PARMESAN RICE RECIPE
This recipe for Garlic Parmesan Rice is quick and easy, and pairs well with just about anything. It only uses a few simple ingredients, like chicken broth, fresh garlic, parsley and Parmesan cheese, to deliver a powerful flavor punch.
Provided by The Carefree Kitchen
Categories Side Dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat a medium saucepan over medium heat and add the uncooked rice, chicken broth, butter, minced garlic, parsley, and salt. Bring to a boil, then cover and reduce heat to low.
- Let simmer, without stirring, for about 18-20 minutes, or until the rice is tender and all water has absorbed. Keep the lid on your pan until you need to check to see if the rice is done.
- Remove from the heat and let the rice sit, covered, for about 5 minutes. Add the Parmesan cheese and fluff and stir the rice using a fork, then serve immediately. Enjoy!
Nutrition Facts : Calories 230 kcal, Carbohydrate 38 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 14 mg, Sodium 828 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEEK AND GREEN GARLIC RISOTTO
Make and share this Leek and Green Garlic Risotto recipe from Food.com.
Provided by Luinda Smigel
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Quarter the leeks lengthwise; cut them crosswise into 1/4 inch slices. Remove any tough papery husks from the garlic, then finely chop the bulbs.
- Melt the butter in a saute pan. Add the leeks and garlic, stir to coat then add the wine and cook over medium-low heat until the leeks are tender, about 10 minutes. Season with salt and pepper and set aside while you cook the rice.
- Have the stock simmering. Melt the butter in a wide soup pot over medium heat. Add the rice and cook, stirring, for 1 minute.
- Pour in the wine and simmer until absorbed, then add 2 cups of stock. Simmer until absorbed then raise the heat to high and add the stock 1/2 cup at a time. Stir and continue adding liquid after each addition is absorbed. When the rice is done, stir in the leeks, cream, cheese, parsley and any minced garlic shoots. Season with salt and pepper. Serve.
Nutrition Facts : Calories 736.8, Fat 28.8, SaturatedFat 17.6, Cholesterol 85.7, Sodium 425.2, Carbohydrate 90.5, Fiber 4.8, Sugar 4.8, Protein 19.6
CREAMY LEMON PARMESAN RICE
This rice is absolutely amazing! If you love lemon and rice then you should not pass this up, this rice has all the creaminess of risotto without all the constant stirring. To insure creaminess use only aborio rice for this. If you are not a garlic lover then leave it out.
Provided by Kittencalrecipezazz
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat about 2-3 tablespoons vegetable oil in a large heavy pot.
- Add in the onion and garlic; saute for about 3 minutes.
- Add in 4 quarts water and bring to a boil over high heat.
- Add in the rice; boil until the rice is JUST tender (about 15-16 minutes; drain and RESERVE 1/2 cup cooking liquid.
- In a medium bowl mix together the chopped parsley, softened butter, basil, lemon juice and lemon zest.
- Add the hot rice to the mixture; stir to melt butter.
- Add in reserved 1/2 cup cooking liquid and grated parmesan cheese; stir well to combine.
- Season with salt and pepper.
- Sprinkle with more Parmesan cheese if desired.
GARLIC BUTTER PARMESAN RICE
This creamy Garlic Butter Parmesan Rice has so much flavor and cooks up in a single pot! The garlic and Parmesan combo will have your mouth watering. It's kid approved and the perfect side with chicken, steak, or seafood.
Provided by Katerina | Easy Weeknight Recipes
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Set a dutch oven or a medium-sized saucepan over medium heat and melt the butter.
- Stir in garlic and cook for 3 to 4 minutes, stirring frequently. Do not burn the garlic.
- Add rice and stir around to evenly coat with the melted butter.
- Stir in milk, water, salt, and pepper; bring mixture to a boil.
- Cover and reduce heat to low; cook for 20 minutes, stirring occasionally.
- Remove cover and stir in Parmesan cheese, baby spinach, and 1 tablespoon parsley.
- Remove from heat; cover and let stand 3 minutes.
- Garnish with remaining parsley and serve.
Nutrition Facts : Calories 373 kcal, Carbohydrate 43 g, Protein 11 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 638 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CREAMY PARMESAN LEEKS
I had never eaten leeks until I met my husband, so this is his recipe. It's nice and quick and easy.
Provided by JustJanS
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the leeks, water and butter in a saucepan with a tightly fitting lid.
- Bring quickly to the boil, then turn the heat as low as you can, and cook for about 15 minutes, checking the liquid and stirring a couple of times.
- Stir in the cream and heat, then fold in the parmesan cheese and serve.
Nutrition Facts : Calories 166.8, Fat 14, SaturatedFat 8.7, Cholesterol 46.3, Sodium 140.3, Carbohydrate 7.4, Fiber 0.8, Sugar 1.8, Protein 3.8
EASY CREAMY GARLIC AND PARMESAN RICE
This is very easy to make and is convenient to leave in the oven while you prepare the main part of the meal.
Provided by Shuzbud
Categories Long Grain Rice
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oven to 350°F or 180°C.
- Put the rice, stock, cream, garlic and parmesan into an ovenproof casserole dish.
- Cover with foil and put in the oven to cook for 40-45 minutes.
- Check on the rice at 35 minutes- stir it gently and lay knobs of butter over the top. Re-cover and put back in the oven to finish cooking.
- When the rice is done- stir, serve immediately and enjoy!
CREAMY GARLIC, PARMESAN, LEEKS AND RICE
a mixture and modification of several recipes I've found (#468912 & #468912). Sort of a risotto, but simpler to make, good as a side. I added a leek from an extra I had after making soup. You could easily make this vegetarian by using vegetable broth.
Provided by mich_l728
Categories Long Grain Rice
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- lightly saute garlic and onions in butter in a saucepan until translucent.
- add leeks to pot.
- add rice to pot and stir for 1 minute.
- Stir in 2 cups broth and 1/2 cup milk; bring to a boil.
- Cover, reduce heat to low, and simmer 30 minutes.
- remove from heat and stir in grated parmesan cheese and pepper to taste.
Nutrition Facts : Calories 735.1, Fat 26.6, SaturatedFat 15.8, Cholesterol 72.1, Sodium 1462.8, Carbohydrate 92.5, Fiber 2.7, Sugar 4, Protein 29.1
CREAMY GARLIC PARMESAN RICE
This delicious Creamy Garlic Parmesan Rice was created by Ashley from MommaRambles.com. Ready in just 15 minutes, it's so satisfying with our Cordon Blue Chicken Breasts.
Number Of Ingredients 8
Steps:
- 1. In a medium size saucepan, sautè the garlic in butter over medium heat for about 3 to 4 minutes. Add the rice and stir well to make sure the rice is coated by the butter. 2. Add the water, milk, and salt and bring the mixture to a boil. Reduce heat to low, cover and simmer for 3. 20 minutes, stirring occasionally until the rice is tender. 4. Add parmesan and parsley, remove from heat, cover and let stand for 5 minutes. 5. Serve.
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5/5 (2)Calories 354 per serving
- Heat oil in saucepan. Add sliced leek and crushed garlic and saute until soft. Add lentils and 2 cups water. Bring mixture to the boil then stir through rice.
- Gradually add boiling water or stock, ½ cup at a time, stirring until liquid has been absorbed, before adding the next ½ cup. Once all the water or stock has been absorbed, stir ricotta, beans, salt and chives through rice mixture.
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Estimated Reading Time 6 mins
- In a dutch oven or stock pot, heat olive oil over medium heat. Add diced onion, leek, and carrots; saute for 3-4 minutes. Add garlic, and continue cooking for 1-2 minutes. You'll want the carrots to be par-cooked, as they'll continue cooking with the risotto. Stir in red pepper flakes and thyme. Add pinches of salt throughout the cooking process to layer flavor!
- Stir in arborio rice to coat with veggies and let toast for about 1 minute. Slowly add wine and stir to combine. Let the wine absorb.
- Add vegetable stock in 1/2 cup increments, stirring between each addition and letting it fully absorb into the rice. Begin testing the rice for doneness after adding approximately 3 cups of stock in total. Continue adding broth and stirring until absorbed until rice reaches the desired level of "al dente" (a bit of chew, but you don't want it hard or crunchy!). I usually end up adding all 4 cups of broth.
- Remove risotto from heat and stir in parmesan cheese and butter until combined. Add additional salt and pepper to taste. Stir in a squeeze of lemon for a bit of brightness and garnish with parsley and/or additional parmesan cheese. Oh, and crispy leeks if you know what's good for you! ;)
LEEK AND MUSHROOM PARSNIP RICE - IOWA GIRL EATS
From iowagirleats.com
5/5 (3)User Interaction Count 33Servings 6Category Kid Friendly, Light And Healthy, Side Dish
- Heat extra virgin olive oil in a large skillet over heat that's just a touch above medium (6/10 on the heat scale.) Add leeks and mushrooms then, when mushrooms have released their liquid and are begin to brown, season with salt and pepper. Continue sauteing until leeks are tender and slightly caramelized, 10 minutes. Add garlic then saute for 30 more seconds.
- Add rice then stir to combine. Add chicken broth then turn heat up to bring to a boil. Place a lid on top then turn heat down to medium-low and simmer until all the broth has been absorbed. Remove skillet from heat then let rice steam with the lid on for 10 minutes. Remove lid then add lemon juice. Taste then add more lemon juice and/or salt if necessary, and then serve.
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From liveeatlearn.com
Cuisine American, Italian, MediterraneanTotal Time 30 minsCategory Main Dishes, PastasCalories 434 per serving
- Base: Heat oil in a large pot over medium heat. Add leeks and garlic, cooking leeks are a bit soft and bright green, about 7 minutes. Remove half of the leeks and save for later, leaving the other half in the pan.
- Rice: Add dry rice to the pan and cook for about 2 minutes, stirring frequently, until the rice is slightly opaque on the outside but uncooked on the inside.
- Liquids: Add wine to the pot and simmer until absorbed. Slowly add the vegetable broth, adding ½ cup at a time. Wait until broth has almost completely absorbed before adding another ½ cup. Begin tasting the rice after 15 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
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From simply-delicious-food.com
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- In a deep pan set over medium heat, add the onion and cook until soft then add the garlic and cook until fragrant.
- Add the rice and stir, cooking for a minute. Pour in the wine and cook until absorbed, stirring regularly.
- Add the stock, one ladle at a time, cooking and stirring continuously until the rice is cooked to your preference. This will take 20-25 minutes.
- Once the rice is cooked, stir in the butter, spinach and Parmesan then season to taste. I also like to add a squeeze of lemon at this stage but that is optional.
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- Heat the chicken stock in a small saucepan until it is simmering, then reduce the heat to low so it stays warm until we need to use it.
- In a large sauté pan, cook the chopped pancetta over medium heat until dark red and becoming crispy. Remove from the pan, and set aside. Discard the excess liquid from the pan, then return the pan to the heat.
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Ratings 5Category Side DishCuisine AmericanTotal Time 35 mins
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5/5 (1)Category Main CourseCuisine American, European, FrenchTotal Time 30 mins
- Heat the olive oil in a very large skillet over medium high heat. Dredge the chicken cutlets in the flour mixture. Once the oil is hot, cook the cutlets in the pan for about 3 minutes on each side until they are golden brown, and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
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5/5 (1)Published 2021-08-18Category Recipe Roundup
- Potato Leek Soup. When I think of winter comfort food, I think of potato and leek soup. Thick, creamy, nutritious, and dense, it’s everything you want in a cozy bowlful.
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