Parmesan Rice Pilaf Food

PARMESAN PEAS 'N' RICE

Steps:

• In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.

PARMESAN RICE PILAF

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF

Steps:

• Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
• Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

PARMESAN RICE

Steps:

• Melt butter in a medium pot. Add onion and cook until softened.
• Add garlic and rice. Stir with a wooden spoon and cook 1 minute.
• Add chicken broth and milk. Bring to a simmer. Cover pot and reduce heat to low. Cook 20 minutes.
• Remove from heat and stir in Parmesan cheese and lemon juice.

GARLIC-WINE RICE PILAF

Steps:

• Chop together the lemon rind, garlic and parsley.
• Heat the butter in heavy 2-qt pot.
• Cook the garlic mixture very gently for 10 minutes.
• Stir in the rice.
• Stir over medium heat for 2 minutes.
• Combine the stock and wine in a saucepan.
• Heat until it begins to bubble at the sides.
• Stir into rice; add salt and freshly ground pepper.
• Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice is tender.
• Fluff with a fork.
• Cover the pot with a kitchen towel and lid until it is time to serve.
• Serve hot or at room temeperature.

PARMESAN RICE AND PASTA PILAF

Steps:

• In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
• Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
• Fluff with fork. Cover and let stand 5-20 minutes.
• Remove bay leaf. Sprinkle with cheese and serve immediately.

RICE PILAF WITH SHALLOTS AND PARMESAN

Steps:

• Melt butter in a samll saucepan over medium high heat.
• Add shallots and garlic; saute about 1 minute.
• Stir in rice; saute about 1 minute.
• Stir in broth and wine; bring to a boil.
• Cover and reduce heat.
• Simmer 15 minutes.
• Remove from heat; stir in cheese, parsley, pepper and salt.

BUTTERNUT SQUASH-PARMESAN RICE PILAF

Steps:

• Heat dressing in medium saucepan on medium heat. Add onions; cook and stir 4 min. or until crisp-tender. Add rice; cook and stir 1 min.
• Add broth and squash; stir. Bring to boil; simmer on medium-low heat 25 min. or until squash is tender and most the liquid is absorbed, stirring occasionally.
• Stir in cheese and butter. Cover; remove from heat. Let stand 5 min. Stir in thyme.

PARMESAN PEPPER RICE PILAF

Steps:

• In a medium saucepan, heat olive oil over medium high heat.
• Add crushed red pepper and rice.
• Stir well to coat rice with oil.
• Cook for a minute or two until rice starts to look translucent.
• Add the chicken broth and bring to a boil.
• Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
• Remove lid, fluff rice with a fork.
• Sprinkle with Parmesan cheese and black pepper.
• Cover just until cheese melts.
• Serve.

BASIL & PARMESAN BARLEY PILAF

Steps:

• Heat oil in large saucepan on medium-high heat. Add vegetables; cook and stir 5 to 7 min. or until crisp-tender.
• Stir in broth and barley; bring to boil. Simmer on medium-low heat 30 min. or until barley is tender and liquid is absorbed, stirring occasionally. Remove from heat.
• Add cheese and basil; mix well.

PARMESAN RICE PILAF

Steps:

• Melt butter in a medium sauce pan on medium heat.
• Add rice, cook and stir three minutes.
• Stir in chicken broth,garlic powder,parsley flakes and pepper.
• Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
• Stir in parmesan cheese and sliced almonds.

CREAMY PARMESAN GARLIC RICE PILAF

Steps:

• In a large sauce pan, melt 2 T. butter; add onion and sauté briefly over medium/high heat. Add the Orzo and rice to the onion and sauté, stirring constantly to prevent scorching. When Orzo and rice have browned, add the chicken stock, along with a pinch of salt; then stir briefly to combine. Bring mixture to a boil, then cover and reduce heat. Let mixture simmer for 15-17 minutes, or until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork; cover and set aside.
• In a medium skillet, melt the remaining 2 T. butter over medium heat. Add minced garlic and sauté briefly until garlic becomes aromatic. Cut cream cheese into small cubes and add to hot garlic butter. Whisk or stir to break up cream cheese, then add about ½ cup of the milk and continue to stir until sauce begins to thicken. Whisk in about ½ cup of the Parmesan cheese. Then, gradually whisk in remaining milk and Parmesan cheese as sauce begins to thicken. Continue to whisk until sauce is slightly thick, but still easy to pour. Stir in the dried parsley flakes. Pour sauce over Orzo and rice. Stir to combine. Serve immediately.

PARMESAN RICE

Steps:

• In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
• Add butter, Parmesan, and parsley; fluff gently with a fork.

CREAMY GARLIC PARMESAN RICE

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.

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE

Steps:

• Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes. Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.

SAUCY SPINACH & PARMESAN RICE PILAF

Steps:

• Bring broth and garlic to boil in medium saucepan. Add Neufchatel and mustard; cook and stir 1 min. or until Neufchatel is melted and mixture is blended.
• Stir in rice; cover. Simmer on medium-low heat 10 min.
• Add spinach and Parmesan; mix well. Cook 1 min. or until rice mixture is heated through and spinach is wilted. Sprinkle with nuts.