Stracciatella With Brown Rice Food

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STRACCIATELLA WITH SPINACH



Stracciatella With Spinach image

This light, classic Roman soup may be all you want to eat for a few days after Thanksgiving. It's traditionally made with chicken stock, but why not use turkey stock instead?

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 4 servings

Number Of Ingredients 7

1 1/2 quarts chicken or turkey stock
Salt
freshly ground pepper to taste
2 large or extra large eggs
1 1/2 tablespoons semolina
1/3 cup freshly grated Parmesan (1 1/2 ounces)
1 6-ounce bag baby spinach, or 1 bunch spinach, stemmed, washed, dried and coarsely chopped

Steps:

  • Place the stock in a large saucepan or soup pot. Remove 1/3 cup and set aside. Bring the rest to a simmer. Season to taste with salt and freshly ground pepper. If there is any visible fat, skim it away.
  • Beat the eggs in a bowl, and stir in the 1/3 cup of stock, the semolina and the cheese.
  • Stir the spinach into the simmering stock, then drizzle in the egg mixture, scraping all of it in with a rubber spatula. Stir very slowly with the spatula, paddling it back and forth until the little "rags" form. Taste, adjust seasoning and serve at once.

Nutrition Facts : @context http, Calories 238, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 4 grams, Sodium 1038 milligrams, Sugar 6 grams, TransFat 0 grams

STRACCIATELLA II



Stracciatella II image

A traditional Italian soup that is full of fresh vegetables and Romano cheese. Sprinkle additional Romano on top before serving.

Provided by DOREENB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Rice Soup Recipes

Time 2h30m

Yield 12

Number Of Ingredients 14

1 (3 pound) whole chicken
3 quarts water
11 carrots
6 stalks celery
2 onions
½ cup uncooked white rice
6 ounces baby spinach, chopped
½ cup grated Romano cheese
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon dried oregano
1 tablespoon lemon juice
3 (14 ounce) cans chicken broth
4 eggs, lightly beaten

Steps:

  • Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.
  • Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.
  • Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.
  • In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.

Nutrition Facts : Calories 254.9 calories, Carbohydrate 15.2 g, Cholesterol 119.4 mg, Fat 11.5 g, Fiber 2.7 g, Protein 21.8 g, SaturatedFat 3.7 g, Sodium 1048.4 mg, Sugar 3.9 g

STRACCIATELLA WITH BROWN RICE



Stracciatella with Brown Rice image

Refrigerate brown rice in an airtight container for up to five days. If you freeze it in an inch-thick layer in a large resealable plastic bag, you can easily break off individual portions as needed. Whether frozen or refrigerated, reheat rice in microwave, covered, until steaming, one to three minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Yield Makes 5 cups

Number Of Ingredients 6

5 1/2 cups chicken broth
1 1/4 cups cooked long-grain brown rice (from about 2/3 cup uncooked)
4 cups spinach (about 1/2 pound), trimmed and washed
1 1/2 ounces Pecorino-Romano cheese, finely grated (1 1/2 cups), divided
Freshly ground pepper
3 large eggs, beaten well

Steps:

  • Bring broth and rice to a boil in a large pot over high heat. Stir in spinach, half the cheese, and 1/4 teaspoon pepper, and return to a boil.
  • Reduce heat to a gentle simmer. Using a circular motion, pour eggs into soup in a steady stream, trying to evenly distribute them on surface. Return soup to a simmer, and cook until eggs are set, 1 to 1 1/2 minutes. Divide among 4 soup bowls. Top with remaining cheese, and season with pepper.

Nutrition Facts : Calories 238 g, Cholesterol 167 g, Fat 11 g, Fiber 3 g, Protein 18 g, SaturatedFat 5 g, Sodium 361 g

STRACCIATELLA WITH STRAWBERRIES AND VIN SANTO



Stracciatella with Strawberries and Vin Santo image

Provided by Giada De Laurentiis

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 tablespoon sugar
2 cups hulled and quartered strawberries
1/4 cup vin santo
1/2 teaspoon lemon zest (from 1 lemon)
1/4 teaspoon vanilla extract
1 pint stracciatella gelato or chocolate chip ice cream
Flaky salt, such as Maldon, for sprinkling
4 almond biscotti, optional

Steps:

  • Combine the sugar with 1 cup of the strawberries in a medium bowl. Using a fork, mash the berries to release the juices. Add the vin santo, lemon zest, vanilla and remaining 1 cup of strawberries. Stir together with a spoon. Divide the gelato among 4 glasses or bowls. Top with some of the strawberry mixture and a pinch of the flaky salt. Serve with a biscotti for dipping if desired.

MAMA STELLA'S STRACIATELLA



Mama Stella's Straciatella image

Try saying that 3 times in a row! This one I just had to name after my mother, because she made it for me every time I had a cold. Stracciatella is best described as an Italian egg drop soup. It takes only minutes to make and is naturally low carb. Ciao down, bella!

Provided by Food Network

Categories     main-dish

Time 17m

Yield 4 servings

Number Of Ingredients 5

6 cups chicken stock
3 large eggs
1/4 cup grated Parmesan
2 tablespoons fresh chopped parsley leaves
Salt and pepper

Steps:

  • Bring the stock to a simmer in a medium saucepan.
  • With a whisk, mix the eggs and Parmesan cheese together in a bowl. Make sure the stock is not boiling and slowly pour in the egg and cheese mixture. Wait a minute for the eggs to just set. Gently stir in the parsley, slightly breaking up the cooked egg. Turn off heat and season with salt and pepper. Divide among bowls and serve immediately.

PERFECT BROWN RICE IN A STEAMER



Perfect Brown Rice in a Steamer image

We've started eating whole grains and that means we now eat brown rice instead of the starchy white rice. But it takes so long to cook it, so I was trying to find the correct formula for making it in my rice steamer. So I could cook it on the weekends and have it ready to go for the week. This "recipe" makes about 6 cups, which for my family is two dinners worth plus some. I've also included freezing instructions for the extra servings.

Provided by MsSally

Categories     Low Cholesterol

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 3

2 cups long grain brown rice
water, to cover
2 1/2 cups water, to steam with

Steps:

  • Place 2 c rice in a dish with a cover. Pour enough water in to cover and let sit on the counter for at least 2 hours.
  • Drain in a colendar.
  • Fill steamer with water to the high mark. Place steamer basket on steamer. Put rice in rice bowl with 2 1/2 c clean water.
  • Cover steamer and steam for 65 to 70 minutes Let sit for 10 minutes.
  • Remove rice from steamer. If eating it right away serve as usual with butter and spices.
  • If you are not eating right away put rice back in colendar and rinse with cold water till rice is cooled. Place portions into zip top freezer bags, lay flat and squeeze out air and seal bags. Place in freezer till serving day.
  • To use frozen rice, place bag in fridge to thaw about 12 hrs before you are going to use it. Pour thawed rice into a microwave container with just a sprinkle of water. Cover and vent. Microwave about 2 to 3 mins or till warmed through. Serve as usual.

Nutrition Facts : Calories 228.2, Fat 1.8, SaturatedFat 0.4, Sodium 6.3, Carbohydrate 47.6, Fiber 2.2, Sugar 0.5, Protein 4.9

STRACCIATELLA GELATO



Stracciatella Gelato image

Categories     Kosher     Pastry     Simmer     Boil

Yield makes 1 quart

Number Of Ingredients 8

3 tablespoons cornstarch
4 cups whole milk
1/2 cup sugar
1/4 cup nonfat dry milk powder
1/4 cup light corn syrup
1/8 teaspoon kosher salt
1/2 cup heavy whipping cream
2 to 4 ounces dark chocolate, cut into pieces

Steps:

  • Fill a large bowl with ice water and set a smaller bowl inside. Set a fine-mesh strainer in the smaller bowl. Whisk the cornstarch and 1 cup of the milk together in a medium bowl until the cornstarch dissolves. Combine the sugar, milk powder, corn syrup, salt, and the remaining 3 cups of milk in a medium (4-quart) saucepan over high heat. Whisk to break up and dissolve the milk powder and heat the milk until it just begins to bubble. Turn off the heat and gradually add the milk-cornstarch mixture, whisking constantly. Return the heat to high and bring the milk back to a boil. Reduce the heat to medium high and cook, stirring constantly with the whisk, until the gelato base thickens slightly, 4 to 5 minutes. It will get viscous but will not thicken enough to coat the back of a spoon.
  • Pour the gelato base through the strainer into the bowl set over the ice water and set aside to cool to room temperature. Transfer the base to an airtight container and refrigerate for at least several hours and up to three days.
  • Place a medium stainless steel bowl in the freezer. Remove the base from the refrigerator, pour it into a separate bowl, and stir in the cream. Pour the base into the bowl of an ice cream maker and spin it according to the machine instructions.
  • Set a stainless steel bowl over a pot of water or fill the bottom of a double boiler with water, making sure the water doesn't touch the top vessel, and bring the water to a simmer over medium heat. Add the chocolate to the bowl or double boiler and let it melt, without stirring. Turn off the heat.
  • Take the stainless steel bowl out of the refrigerator. Spoon the gelato out of the ice cream maker into the bowl. Use a spoon to drizzle one-quarter of the melted chocolate over the gelato in thin strands. Use a large metal spoon or metal spatula to break up the chocolate strands and fold them into the gelato. Drizzle another quarter of the chocolate over the gelato and cut it into the gelato in the same way. Continue until you've used all of the chocolate. Cover the bowl and return the gelato to the freezer to firm slightly before serving. Serve it within a few hours of spinning it, before it hardens.

STRACCIATELLA FLORENTINE



Stracciatella Florentine image

I use homemade chicken stock for this recipe, I find it tastes better, but use what you like. Points 2.

Provided by Dancer

Categories     Spinach

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 (14 -14 1/2 ounce) cans reduced-sodium fat-free chicken broth
1 (10 ounce) package frozen chopped spinach
1/8 teaspoon ground nutmeg
4 eggs, well beaten
1/4 cup grated parmesan cheese

Steps:

  • In large saucepan over high heat, bring broth to boiling.
  • Add spinach.
  • Cook until thawed, stirring occasionally with fork to separate.
  • Stir in nutmeg.
  • Reduce heat to simmering.
  • While stirring soup, slowly pour in eggs.
  • Immediately remove from heat.
  • Pour or ladle about 1 cup soup into each bowl.
  • Sprinkle each with 2 teaspoons cheese.

Nutrition Facts : Calories 81.9, Fat 4.9, SaturatedFat 1.9, Cholesterol 144.7, Sodium 145.4, Carbohydrate 2.5, Fiber 1.5, Sugar 0.7, Protein 7.7

STRACCIATELLA



Stracciatella image

Provided by Mark Bittman

Categories     weekday, side dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 6

4 cups chicken stock
4 eggs
4 tablespoons freshly grated Parmesan cheese
A tiny grating of fresh nutmeg
2 tablespoons minced parsley
Salt and freshly ground black pepper to taste

Steps:

  • Bring 3 cups stock to a boil over medium-high heat in a 6- to 8-cup saucepan. Beat the remaining stock with the eggs, the cheese, the nutmeg and the parsley until they are well blended.
  • When stock is boiling, adjust heat so it bubbles frequently but not furiously. Add egg mixture in a steady stream, stirring occasionally until eggs gather together in small curds, 2 or 3 minutes.
  • Taste, and add salt and pepper to taste. Serve, garnishing with a little more Parmesan if you like.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 0 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 699 milligrams, Sugar 4 grams, TransFat 0 grams

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