Parmesan And Rice Spoon Bread Food

LEMON-PARMESAN CHICKEN AND RICE BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat an oven-safe pot over medium-high heat; stir rice and 2 tablespoons oil together in the hot saucepan to coat the rice with oil. Pour hot water over the rice; bring to a boil and place a cover on the pot.
• Bake rice in preheated oven until the water is absorbed and rice is tender, 12 to 15 minutes.
• Place broccoli into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 7 minutes. Drain and season broccoli with salt and pepper.
• Heat remaining oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder and onion powder. Saute chicken until completely browned, 5 to 7 minutes.
• Stir onion into the chicken; continue cooking until onions are soft and translucent, 5 to 7 minutes.
• Spoon rice into the skillet; cook until lightly browned on the bottom, about 3 minutes. Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir. Top with Parmesan cheese.

PARMESAN AND RICE SPOON BREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9 1/2-inch deep-dish pie plate (1 1/2 quarts).
• Simmer rice, milk, water, and salt, uncovered, in a 3-quart heavy saucepan over low heat, stirring frequently, until very thick, about 20 minutes. Remove from heat and stir in butter, then yolks and cheese. Transfer to a large bowl and cool to room temperature, then stir in chives and pepper.
• Beat egg whites with a pinch of salt in a bowl with an electric mixer at high speed until mixture just holds soft peaks, then fold into rice mixture. Pour into pie plate and bake until golden brown and just set, 20 to 25 minutes.

ZUCCHINI SPOON BREAD

Steps:

• In a large saucepan combine, corn, onions, pepper strips, and water; bring to boiling; reduce heat, cover and simmer for 5 minutes (If adding Jalapenos, add in this step).
• Do Not drain, stir in zucchini, tomatoes, cheese and cornmeal, set aside.
• In a small mixing bowl beat eggs; stir in milk, salt, pepper, and hot pepper sauce; STIR egg mixture into the vegetable mixture in saucepan.
• Turn mixture into a greased 1-1/2-quart casserole;Bake, uncovered, in a 350 degree oven about 40 minutes or until set, Let stand for 5 minutes before serving.

PARMESAN PORK CHOPS AND RICE

Steps:

• 1. Add the olive oil to a large fry pan over medium heat; add chopped garlic and stir; then add pork chops and brown on each side (about 2 min)
• 2. While chops are browning, spray a large metal or glass cake pan with olive oil; spread the rice into the bottom of the pan
• 3. Place browned chops over the rice in a single layer.
• 4. In a large bowl, pour the chopped tomatoes, pasta sauce and seasonings -- season to your own taste. I like a lot of garlic and less oregano -- use your own taste! Stir and add the beef stock. Stir, then pour carefully over the pork chops, making sure all are covered. There will be a lot of tomato sauce, but much will be absorbed into the rice.
• 5. With a spatula or spoon, carefully lift the corner of each chop so the sauce gets underneath and into the rice.
• 6. Sprinkle 1/4 cup (or more if you like) of parmesan/romano cheese over the top of the chop mixture. If you prefer, you can also use fresh shredded parmesan or romano cheeses.
• 7. Cover and place into the 325 degree oven for 50 minutes; remove cover and return to the over for 10-15 minutes, or until liquid is absorbed and rice is done.
• 8. Remove from oven, and sprinkle freshly shredded, or dry Italian cheeses and some fresh chopped parsley over the entire dish. Serve each portion by lifting with a large spatula, so rice and chop is removed together.
• 9. Add a green salad, some steamed carrots, and some crusty bread for a quick and easy supper -- or an impressive buffet dish!!

CREAMY RICE AND PARMESAN SPOON BAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Butter a 9-inch deep-dish pie plate.
• In a heavy saucepan simmer rice and half and half cream or milk with salt over low heat for about 20 minutes, stirring frequently until very thick (this should take about 20 minutes).
• Remove from heat and stir in butter, then 5 egg yolks and the Parmesan cheese; mix well to combine.
• Transfer to a large bowl and cool to room temperature.
• Stir in green onion and pepper after cooled.
• In a bowl, beat 5 egg whites with a pinch of salt with an electic mixer on high speed until soft peaks form.
• Fold egg whites into the cooled rice mixture.
• Pour into the prepared pie plate.
• Bake for about 20-25 minutes, or until set and golden brown.

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.

WILD RICE SPOON BREAD

Steps:

• Butter a 13-by-9-inch baking dish.
• In a medium saucepan, cover the wild rice with the water, add a pinch of salt and bring to a boil.
• Cover and simmer over low heat, stirring occasionally, until just tender, about 20 minutes.
• Drain the rice.
• Preheat the oven to 350°.
• Melt 1 tablespoon of the butter in a large skillet.
• Add the onion and cook over moderate heat until lightly browned and just tender, about 4 minutes.
• Stir in the scallion and wild rice.
• Season lightly with salt and spread in the prepared baking dish.
• In a medium saucepan, bring the milk to a simmer.
• Gradually whisk in the cornmeal.
• Whisk over moderately low heat until thickened and bubbling, about 5 minutes.
• Scrape the mixture into a large bowl and let stand, stirring often, until warm. Whisk in the remaining 3 tablespoons of butter, the egg yolks and Parmesan, 1 1/2 teaspoons of salt and the baking powder.
• In a large bowl, beat the egg whites to firm peaks.
• Using a rubber spatula, stir one-quarter of the whites into the cornmeal mixture, then fold in the remaining whites until a few white streaks remain. Scrape the spoon bread over the wild rice.
• Bake in the center of the oven for about 30 minutes, or until puffed and golden.
• Let rest for 5 minutes before serving.
• Make Ahead
• The recipe can be prepared through Step 2 and refrigerated overnight.

PARMESAN BUTTERED RICE

Steps:

• In a large saucepan, bring water to a boil; stir in rice. Reduce heat to low; cover and cook for 20 minutes or until tender. Meanwhile, in a skillet over medium heat, melt butter until browned. Place rice in a serving dish and sprinkle with Parmesan cheese. Pour butter over rice; cover and let stand for 2-3 minutes. Sprinkle with parsley.

RICE WITH BROCCOLI AND PARMESAN

Steps:

• Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
• Stir in the rice until coated.
• Stir in the broth and salt; heat to boiling.
• Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
• Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
• When the rice is cooked, stir in the ¼ cup cheese and the butter.
• Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.

PARMESAN CORNBREAD

Steps:

• Preheat the oven to 400°F Place a 9 or 10 inch cast-iron skillet in the oven for 5 minutes while you mix up the batter.
• Remove the skillet from the oven and add the butter; swirl it around to melt it and coat the inside completely. Then pour the rest of the butter into the batter. Stir until just combined. Pour the batter into the skillet.
• Bake until the top is golden and a knife inserted in the center comes out clean, about 30 minutes.
• Enjoy!