Garlic Parmesan Rice Cakes Food

GARLIC PARMESAN RICE RECIPE

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!

STIR-FRIED RICE CAKES (NIAN GAO)

Steps:

• Marinate the julienned pork with the water, light soy sauce, sesame oil, white pepper, vegetable oil, and cornstarch. Allow to sit for 20-30 minutes, while you prepare the rest of the ingredients.
• Rinse the rice cakes and drain. If using fresh or frozen rice cakes, you do not have to soak or thaw them. Only soak (according to package instructions) if using dried rice cakes.
• Thoroughly wash the baby bok choy (or napa cabbage). Drain, shaking off excess water. If using baby bok choy, separate into individual leaves. If using napa cabbage, cut the large leaves into smaller bite-sized pieces. Also prepare the garlic and scallions.
• If using mushrooms, slice them thinly. If using dried shiitake mushrooms, save the soaking liquid.
• Place your wok over high heat until it begins to smoke lightly. Add the vegetable oil to coat the wok, and add the pork and garlic. Cook until the pork turns opaque. If using mushrooms, add them now and stir-fry for 1 minute.
• Stir in the scallions, bok choy/cabbage, and Shaoxing wine. Stir-fry for 30 seconds, and move everything to the center of the wok to create an even "bed" of vegetables and meat. Distribute the rice cakes on top (this prevents them from sticking to the wok).
• Add water (or mushroom soaking water for extra flavor). Depending on how hot your stove gets, you can add 1/2 cup to 3/4 cup. Cover, and cook for 2 minutes to steam the rice cakes and cook the vegetables.
• Remove the cover, and add the sesame oil, dark soy sauce, light soy sauce, oyster sauce, white pepper, and sugar. Stir-fry everything together for 1 minute over medium heat. Taste, and season with additional salt if necessary. Continue stir-frying until the rice cakes are coated in sauce, cooked through but still chewy. Plate and serve!

EASY CREAMY GARLIC AND PARMESAN RICE

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!

GARLIC-PARMESAN RICE CAKES

Steps:

• 1. Place the rice in a medium-size saucepan. Cover with water, swish around to wash, then drain using a wire strainer. Return the rice to the pan and add the 3 cups water. Cover and bring to a boil over high heat, then reduce the heat to medium-low and simmer, without stirring, for about 45 minutes, or until the water is absorbed. Transfer the cooked rice to a large bowl and set aside until just cool enough to handle. Do not chill. 2. When the rice has cooled, add the Parmesan cheese, garlic, celery seeds, and salt. Mix well using your hands and shape into 6 patties. 3. Heat the oil in a skillet and cook the patties over medium heat for about 3 minutes on each side, or until crispy brown. 4. Serve plain or topped with a dollop of your favorite spread.

CREAMY PARMESAN RICE

Steps:

• In a large saucepan, heat 2 cups broth, reserving remainder, over medium heat. Bring to a boil; stir in rice, salt and garlic powder. Reduce heat; simmer, covered, until most of the liquid is absorbed, about 20 minutes., Stir in Parmesan cheese. Add reserved broth, 2 tablespoons at a time, stirring constantly, until liquid is absorbed after each addition. Cook just until creamy and rice is almost tender, 5-10 minutes. Stir in parsley. Serve immediately.

CRISPY GARLIC RISOTTO CAKES

Steps:

• Preheat oven to 375°F. Toss garlic cloves with 2 teaspoons olive oil in small baking dish. Cover with aluminum foil. Bake until garlic is tender, about 30 minutes. Uncover and bake until garlic is very tender, about 10 minutes longer. Cool garlic; peel. Puree half of garlic in processor. Thinly slice remaining garlic. Set garlic puree and slices aside.
• Bring 4 cups water to simmer in medium saucepan. Reduce heat to low, cover and keep hot.
• Melt 2 tablespoons butter in geavy large saucepan over medium-high heat. add onion; sauté until tender, about 3 minutes. Add rice; stir until golden, about 3 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1 cup hot water. Adjust heat so that liquid bubbles gently. Stir until liquid is absorbed. Continue adding hot water 1 cup at a time until rice is just tender and mixture is very thick, simmering until liquid is absorbed before each addition and stirring frequently, about 25 minutes. Transfer risotto to large bowl. Cool 30 minutes.
• Mix cheese, parsley and garlic puree and slices into risotto. Season to taste with salt and pepper. Cover and refrigerate until cold, about 2 hours.
• Shape risotto into six 3-inch-diameter patties, 3/4 inch thick, using about 1/3 cup risotto for each. Place risotto cakes on baking sheet. Cover and refrigerate 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.)
• Place all purpose flour in shallow dish. Lightly coat each risotto cake with flour. Melt 1 tablespoon butter in heavy large skillet over medium heat. Add 3 risotto cakes and cook until golden brown and heated through, about 3 minutes per side. Transfer risotto cakes to plate lined with paper towels to drain. Repeat with remaining 1 tablespoon butter and 3 risotto cakes. Transfer risotto cakes to platter and serve.