CHEESY RISI E BISI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 23m
Yield 4 servings as a side dish
Number Of Ingredients 10
Steps:
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it.
- When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through.
RISI E BISI -- ITALIAN STYLE RICE AND PEAS
This is one of the first solid food entrees for many Italian children. It is one of my favorites and I continue to eat it today, at 35 years and counting!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a small pot and warm over low heat.
- Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.
RISI BISI
Ordinary rice is made extraordinary with chicken broth, peas, Parmesan cheese, and pine nuts. This slow cooker side dish is a very light and fluffy and it goes very well with beef, pork, chicken as well as seafood.
Provided by CORWYNN DARKHOLME
Categories Side Dish Rice Side Dish Recipes
Time 4h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine rice, onion, and garlic in bowl of a slow cooker. Pour chicken broth and water into a small saucepan and bring to a boil over high heat.
- Stir boiling liquid, Italian seasoning, and basil into rice mixture. Cover and cook on low setting for 2 to 3 hours, until liquid is absorbed. Stir in peas. Cover and cook 1 hour. Stir in cheese. Spoon into a serving dish and sprinkle with pine nuts.
Nutrition Facts : Calories 270.7 calories, Carbohydrate 46.8 g, Cholesterol 6.2 mg, Fat 4.8 g, Fiber 2.7 g, Protein 8.9 g, SaturatedFat 1.2 g, Sodium 721.3 mg, Sugar 2.2 g
RISI E BISI
An Italian pilaf--rice and peas. I use sodium-free chicken bouillon granules, but use whatever suits your taste.
Provided by echo echo
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan add bouillon crystals and 1 Tbs butter to 2 cups water and bring to a boil.
- Lower heat to low, stir in rice and simmer, covered, about 20 minutes.
- Add 2 Tbs butter, peas, salt and pepper; if necessary, add a little more water.
- Increase heat to medium and cook about 10 minutes until peas and rice are cooked and water is absorbed.
- Add bacon, mix light and cook another minute or so just to heat through.
RISI E BISI
This makes a nice side to grilled chicken. Recipe courtesy Angela Brassinga and Sunset. If you would like to use leftover rice, add rice to cooked garlic in step 1. Omit broth and add peas and stir until hot.
Provided by cookiedog
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put olive oil and butter in a 10-in. frying pan over medium-high heat. Cook until butter melts.
- Add garlic and salt and cook, stirring, until fragrant, 1 to minutes.
- Add rice and cook, stirring, until rice is opaque.
- Add broth, stir and turn heat to high. Bring to a boil, cover, reduce heat to low, and simmer undisturbed while rice absorbs liquid, about 15 minutes (then remove cover to check).
- Remove cover, quickly add peas (leave peas on top, do not stir), and return cover. Take off heat and let sit 5 minutes. Remove cover, add parsley, and fluff with a fork. Serve hot, sprinkled with pepper to taste.
RISI E BISI
Provided by Rosita Missoni
Categories Side Low Fat High Fiber Father's Day Dinner Parmesan Legume Pea Party Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring stock to a simmer in a small saucepan. Cover and keep warm. Melt 2 tablespoons butter with 1 tablespoon oil in a large heavy pot over medium heat. Add onion and sauté until soft (do not brown), about 5 minutes. Add pancetta and cook until light brown, about 3 minutes. Add rice and cook, stirring until coated, about 1 minute. Add 1 cup stock. Stir constantly with a wooden spoon until stock is almost absorbed, about 1 minute. Continue adding stock by the cupful in 5 more additions, stirring constantly and allowing stock to be absorbed between additions, until rice is almost tender. Add peas and remaining cup of stock and cook, stirring constantly, until the rice is creamy and tender but still firm to the bite, about 22 minutes total. Stir in 1/4 cup hot water if rice seems dry.
- Remove pan from heat. Stir in the remaining 1 tablespoon butter, 1 tablespoon oil, Parmesan, and parsley. Season rice and peas with salt and pepper. Transfer to serving bowls or plates, and serve.
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