BASIL PESTO & ROASTED CORN RICE
Provided by Emily Weeks, RDN, LD
Number Of Ingredients 8
Steps:
- Preheat your oven to 400 degrees F. Trim the husks on the ears of corn and place directly on the oven rack. Roast for 30 minutes.
- Meanwhile, make the pesto. Combine the basil, parmesan, walnuts, garlic, salt, pepper, and 2 Tbsp olive oil in a food processor.
- Heat a large skillet over medium heat. Add 1 Tbsp olive oil. Add the corn, rice and pesto. Stir to combine.
WHITE CORN AGNOLOTTI
Steps:
- Bring a large pot of salted water to a boil. In a heavy saute pan, add chicken stock, chopped sage, and butter. Boil until mixture emulsifies. Season with salt and pepper.
- Cook the agnolotti in the water until al dente, about 2 to 3 minutes. Remove with a slotted spoon and toss gently in the sage butter. Serve in soup plates and shave white truffles on top.
- To take advantage of the wonderful truffle aroma, cover each individual bowl of agnolotti with another plate. When brought to the table, remove the top plate so that the truffle aroma escapes just as the guest takes the first bite.
- In a medium saute pan, bring the cream to a boil. Reduce until only 1/3 cup remains. Stir in the grated corn, salt, pepper and sugar. Bring the mixture to a slow boil, stirring constantly. Continue to cook until the mixture reduces and thickly coats the back of a spoon.
- Transfer mixture to a medium bowl. Stir in the cheeses and thyme and mix until well blended. Taste and adjust seasoning with salt and pepper. Place bowl over ice bath to allow filling to set.
- Make the agnolotti: Roll out the dough very thin. Brush with eggwash. Mound little heaps of filling about 1-inch apart. Fold over and squeeze dough together in between filling mounds. With a serrated pasta cutter, cut agnolotti. Cut away excess dough lengthwise; there should be no more than 1/4-inch around the edges.
- Yield: about 2 cups of filling, makes about 100 agnolotti
- In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out onto a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic and let rest at room temperature for 30 minutes to 1 hour.
- Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out one piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness.
- If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 more times, until the dough is smooth and somewhat elastic.
- Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process, cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered).
LONG GRAIN WHITE RICE WITH CORN, PEPPERS AND ONIONS
Steps:
- If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
- To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
- To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
- To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
- To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
- Time Management Tips:
- 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
- 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
- "Variation" Tips:
- 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
- Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
- Tips From a Teacher:
- The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
- Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.
WHITE RICE
I can eat rice everyday. I seem to have better results with these directions. Not sure where I got it.
Provided by Loretta in Louisiana
Categories White Rice
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix all ingredients together.
- Bring to a rolling boil.
- Cover.
- Turn heat down to medium simmer for 20 minutes.
- Remove from heat and let stand covered for 5 minutes.
- You have the option of rinsing the rice or not. I personally like to rinse my rice in cold water to remove some of the starch.
- Rinse again in hot water, drain and serve.
Nutrition Facts : Calories 205.6, Fat 3.7, SaturatedFat 0.5, Sodium 584.2, Carbohydrate 38.7, Fiber 0.7, Protein 3.2
FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME
Provided by Molly O'Neill
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
- Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
- Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.
Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams
ROASTED CORN AND BASMATI RICE SALAD
The unique flavor of basmati rice and the rich nuttiness of roasted corn are highlighted by fresh lemon juice and basil in a salad that's always a crowd pleaser at our summer barbecues. This salad is best served well chilled.
Provided by BONNIE Q.
Categories Salad Grains Rice Salad Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
- Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
- In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
- In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.
Nutrition Facts : Calories 457.9 calories, Carbohydrate 64.7 g, Fat 20.5 g, Fiber 4.8 g, Protein 7.7 g, SaturatedFat 2.7 g, Sodium 23.8 mg, Sugar 6.7 g
EASY RICE AND CORN
I love this! I made it one night when my boyfriend wasn't happy with the rice (too bland) so I dumped some corn in and he loved it and so did everyone else!
Provided by Adrian 1
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Make rice so that you have 2 cups cooked rice.
- Heat up corn, drain off the water, add the butter and the season salt to the hot corn.
- Mix the corn in the rice.
- Enjoy!
BASIL BASMATI RICE
Make and share this Basil Basmati Rice recipe from Food.com.
Provided by Boomette
Categories Low Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, bring to boil the rice and water. Reduce heat, cover and let simmer at low heat 10 to 15 minutes or until water is absorbed. Let rest for 5 minutes.
- Meanwhile, in a food processor, reduce the basil, oil, lemon juice, garlic, salt and pepper in a rough puree. Incorporate the basil mixture to the rice and stir.
Nutrition Facts : Calories 320.7, Fat 8.8, SaturatedFat 1.4, Sodium 153.9, Carbohydrate 54.6, Fiber 2.6, Sugar 0.8, Protein 5.8
WHITE RICE
Found this recipe in a book I was reading and it sounds interesting; don't remember the book. Have not made it yet, but will soon and wanted to make sure I have the recipe saved. Maybe someone else will give it a try also
Provided by Bonnie G #2
Categories White Rice
Time 28m
Yield 3 cups, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In saucepan over medium heat bring water, oil and coconut milk to a boil.
- Add salt and rice, reduce heat to low and cook covered until water absorbed, about 25 minutes.
Nutrition Facts : Calories 201.2, Fat 3.6, SaturatedFat 0.5, Sodium 297.5, Carbohydrate 37.8, Fiber 1.3, Protein 3.1
WHITE RICE WITH BASIL AND CORN FROM CASA MARCELA
Text excerpted from CASA MARCELA © 2017 by Marcela Valladolid. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. I could eat an entire bowl of my mom's arroz con elotes. A version of this rice exists probably in every house in Mexico, but it doesn't vary much. I wanted to add a fresh, new element, and with all the beautiful basil in the garden and loving how it combines so beautifully with the sweetness of the corn-well, this is a match made in heaven. This is frequently the version of white rice that is served to soak up the sauces of traditional favorites, such as mole, pork in salsa verde, or tinga. -- Marcela Valladolid
Provided by Food.com
Categories Mexican
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water, rice, and corn in a medium pot and bring to a boil. Add the butter and salt and swirl in the pan to combine and melt the butter. Decrease the heat to medium-low, cover, and cook until the rice is almost cooked through, about 10 minutes. Turn off the heat and let sit, covered, for 5 minutes to finish cooking. Fluff the rice with a fork, add the basil, and stir to combine. Serve immediately.
- Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.
Nutrition Facts : Calories 292.5, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1171.9, Carbohydrate 54.2, Fiber 2.6, Sugar 0.1, Protein 5.9
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