Nifs Pan Prepared Parmesan And Rosemary Rice Food

ROSEMARY RICE

Steps:

• In a saucepan, saute the onion and garlic in oil until tender.
• Add broth; stir in the rice, rosemary and pepper.
• Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
• Remove from heat and stir in Parmesan.

ELSWET'S ROSEMARY RICE

Steps:

• Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
• Add the rosemary, garlic, and red pepper.
• Then cook the green onions and parsley until soft- 2-3 minutes.
• Add rice, and salt, and cook, stirring constantly for 30 seconds.
• Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
• Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
• Remove from heat and let sit for 5 minutes.
• Stir in vinegar and serve hot.

NIF'S PAN PREPARED PARMESAN AND ROSEMARY RICE

Steps:

• Heat butter in a frying pan (or saucepan - see above notes) over medium heat and add rice. Stir rice around for a few minutes to absorb the butter and get a little nutty tasting.
• Stir rosemary into rice. Add chicken broth. Bring broth to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked.
• Add white wine and parmesan cheese and heat through. Salt and pepper to taste.

OLIVE, PARMESAN, AND ROSEMARY MUFFINS

Steps:

• Preheat the oven to 425°F
• Brush a 12-cup standard muffin pan with melted butter or oil.
• Sift the flours and salt into a large bowl. Stir in the olives, parmesan and rosemary.
• Make a well in the center.
• Whisk eggs and milk together.
• Pour the dry ingredients into the well along with the butter.
• Stir with a metal spoon until just combined. Do not overmix, the mixture should be lumpy.
• Spoon the mixture into the muffin pan, filling each cup about 3/4 full.
• Bake for 20 minutes, or until a skewer comes out clean when inserted into the center of a muffin.
• Cool the muffins in the pan for 5 minutes before lifting out onto a wire rack.

NIF'S WILD RICE CASSEROLE

Steps:

• Saute mushrooms and onions in olive oil over medium heat in a nonstick pan.
• Mix all ingredients and add to 2 quart casserole dish and cover. Bake 1 hour at 350°F.
• Sprinkle toasted almonds on top (optional). I use them.

LIGHT ROSEMARY RICE

Steps:

• In a saucepan, saute onion and garlic in oil until tender. Add broth and water; bring to a boil. Stir in rice, rosemary and pepper. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from heat; stir in cheese.

PARMESAN AND ROSEMARY WAFERS

Steps:

• Set the oven to 400°F Put the rosemary and Parmesan in a bowl and mix. Place teaspoons of the mixture on to the prepared baking sheets and flatten out into circles, allowing room in between each for the mixture to spread.
• Bake for 8-10 minutes until golden. Remove from the oven and let cool. Gently peel off the paper and serve.