Pistachio Cream And Pancetta Brown Rice Food

PISTACHIO, CREAM AND PANCETTA BROWN RICE

Steps:

• Try this undeniably complex rice dish as a side with your next rotisserie chicken or make a batch as a unique lunch option for the week.
• Step 1 Prepare our Carolina® Whole Grain Brown Rice according to package directions.
• Step 2 Brown the finely trimmed pancetta and chopped onion in a large skillet over medium heat. Cook until the onion begins to brown, the process will take about 8 minutes.
• Step 3 Add half & half dairy and bring to boil.
• Step 4 Remove the skillet from heat. Add rice, cranberries, pistachios, salt and pepper. Stir until well blended. Serve right away, topping with more nuts and cranberries.

PANCETTA AND SAFFRON RICE

Steps:

• In a medium (3-quart) saucepan, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Remove the pancetta to paper towels to drain. Set aside. Discard any cooking juices in the pan.
• In the same pan, over medium heat, add the butter. Add the onion and cook for 5 minutes until soft. Add in the rice and stir until the rice is lightly toasted and coated with the butter, about 1 minute. Stir in the stock, salt and saffron. Bring the mixture to a simmer and, with a wooden spoon. scrape up the brown bits that cling to the bottom of the pan. Cover the pan with a tight-fitting lid and cook until the rice is tender and all the liquid has been absorbed, about 20 to 25 minutes Let the rice stand for 5 minutes. Using a fork, fluff the rice and transfer to a serving bowl. Top with the cooked pancetta and serve.

SICILIAN PASTA WITH CREAMY PISTACHIO SAUCE

Steps:

• Place the chopped pistachios in a dry pan and toast them until fragrant.
• Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.
• Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.
• Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.
• Pour in the cooking cream and cook on medium heat for 1 minute.
• Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.
• Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary
• Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.

PARTY BROWN RICE WITH PISTACHIOS AND CRANBERRIES

Steps:

• Place the rice in a large skillet and toast over a high flame for 1 minute.
• Add the 6 cups chicken stock and cardamom and bring to rolling boil.
• Lower heat to simmer cover and cook for 30 to 45 minutes, or until the rice is tender.
• Set aside.
• Heat the oil in a large skillet over a high flame.
• Add the onions and brown sugar and saute for 2 minutes.
• Add the ginger and saute for 1 minute, then add the garlic and cranberries and cook for another 2 to 4 minutes, or until heated through.
• Add the rice, pistachio nuts, cardamom, and salt, to taste.
• Cook for 30 seconds, stirring constantly.
• Remove from the heat and stir in parsley and scallions.
• Serve immediately.