Nifs Pan Prepared Parmesan And Rosemary Rice Food

ROSEMARY RICE

Steps:

• In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.

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.

ROSEMARY HOME FRIES WITH PANCETTA, PARMESAN AND PARSLEY

Steps:

• For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
• For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate. Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.

EASY PARMESAN "RISOTTO"

Steps:

• Preheat the oven to 350 degrees. Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

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.

ROASTED PARSNIPS WITH ROSEMARY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Roast until tender and golden, about 20 minutes, stirring halfway through.

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.

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.