Savoury Parmesan Rice With Herbs Food

PARMESAN HERB RICE

Steps:

• Heat olive oil in a large saucepan over medium heat. Add rice and saute until lightly browned. (This part is optional. Sometimes I skip the browning if I'm pressed for time.)
• Add chicken broth, Italian herbs, salt and pepper.
• Bring to a boil, reduce heat, cover and simmer about 15 to 20 minutes, or until rice is tender and broth is absorbed.
• Stir in Parmesan cheese and serve.

SAVORY HERB AND PARMESAN ROLLS

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• For the dough: Heat the milk in a small saucepot over the indirect-heat side of the grill to take the chill off. The milk should be between 110 and 115 degrees F. To the bowl of a mixer fitted with the dough hook attachment, add the warmed milk and yeast. Sprinkle 1 teaspoon of the sugar on top, then let stand for 10 minutes, allowing the yeast to foam.
• While you're waiting, melt the butter in a small saucepot over the indirect-heat side of the grill. When the butter has fully melted, continue to cook until browned, nutty and fragrant. Set aside to cool slightly. When the yeast mixture looks very foamy, add the browned butter and egg yolk and mix.
• In a separate mixing bowl, mix together the flour, salt and remaining 2 tablespoons sugar, then add to the yeast mixture. Mix until the dough begins to climb the hook and pull away from the bowl. Continue to mix until the dough is shiny and elastic, about 5 minutes. Turn out into a greased bowl, flipping once so the top is coated as well. Cover and let rise in a draft-free place until doubled in size, about 1 hour.
• For the filling: In the meantime, make the filling and prepare your pan. Combine the Parmesan, scallions, parsley, garlic and 4 tablespoons of the butter in a bowl and season liberally with salt and pepper.
• Place a 10-inch cast-iron pan over indirect heat and melt the remaining 2 tablespoons of butter, swirling to coat the bottom of the pan. Set aside.
• On a lightly floured surface, roll out the dough to a 5-by-15-inch rectangle. Spread the filling mixture over the entire surface, leaving a 1/2-inch clean edge on the side furthest away from you. Begin to tightly roll up into a log, pinching at the seam. Using non-flavored dental floss, slice the log into 6 pieces by first cutting in half and then cutting each half into thirds. This will ensure even sizing. Place the 6 rolls into the prepared pan, leaving some spacing in between. Cover and put in a draft-free place until almost doubled in size, about 30 minutes.
• Place the pan on the indirect-heat side of the grill and cover the grill with a lid. Bake until golden brown, 18 to 20 minutes. Remove from the grill and invert onto a plate. Drizzle with hot honey and sprinkle with flakey sea salt. Serve.

SAVOURY PARMESAN RICE WITH HERBS

Steps:

• Prepare your ingredients: finely dice a small onion, crush and dice 2 garlic cloves, finely chop your favourite pantry herbs. My selection for this rice was: parsley, dill, thyme. I also added a scallion and some green garlic leaves for extra savouriness.
• Next, measure your rice and your butter. The rice I used for this recipe was a small grain rice, with a 1:2 rice to water ratio. That means that you need 2 cups of water for every cup of rice. But this is not a risotto dish, and I don't want my rice al dente, so I am going to add another cup of liquid to make sure everything is perfectly soft and creamy.
• In a sauce pan, add 2 tablespoons of vegetable oil, to which you add the onions and the garlic. Sauté under low-medium heat until the onion turns translucent and your garlic becomes fragrant.
• Add the rice and continue cooking 2-5 minutes until the rice changes color from translucent to a milky white. This is when you add the white wine. I personally love white wine in any rice dish. I like the acidity of the wine against the creaminess of the cheese, so I almost always add wine (unless I don't have any). If you don't have wine, or if prefer to skip on it, that's fine. You can still add a little bit of acidity by using lemon juice. 2-3 tablespoons works perfectly for me.
• Add 2 cups of stock (or water if you don't have time to make stock). Cover with the lid, and bring to a low simmer until all the liquid is absorbed. Remember this is not a risotto, so you don't have to sit next to it and watch it cook. Simply cover the lid and move on to preparing your main or - if you're like me and you like to have everything organized as you go - wash the dishes.
• After 10 minutes, all the liquid should be absorbed. Now it's time to add your herbs, the scallions, the green garlic leaves, the rest of the stock and some salt and pepper. Stir everything together and cover the lid. Continue cooking for 5 more minutes.
• Now it's time to add in the butter. Continue stirring to until the butter and the starches form a silky emulsion with the stock. If you feel like your rice needs a bit more water or stock, go ahead and add some. There's no over-cooking this rice!

SAVORY HERB RICE

Steps:

• In a large saucepan, combine the water, butter and bouillon. Bring to a boil. Add remaining ingredients. Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

SAVORY HERB RICE

Steps:

• In a large saucepan, combine the water, butter and bouillon.
• Bring to a boil.
• Add rice, soy sauce, minced onion, onion powder, basil, marjoram, and thyme.
• Reduce heat; cover and simmer for about 15 minutes or until liquid is absorbed and rice is tender.

PARMESAN HERB RICE

Steps:

• Cook rice.
• Add cheese and herbs and stir until well combined.
• Serve and enjoy!

CREAMY RICE WITH LEMON, HERBS, AND PARMESAN

Steps:

• Bring 4 quarts water to boil in large pot over high heat. Add rice and onion. Boil until rice is just tender, about 16 minutes. Drain, reserving 1/2 cup cooking liquid.
• Mix parsley, butter, basil, lemon juice, and lemon peel in large bowl. Add hot rice mixture; stir to melt butter. Add reserved 1/2 cup cooking liquid and 1 cup cheese; stir. Season with salt and pepper. Sprinkle with 2 tablespoons cheese. Garnish with basil sprigs and serve.