Creamy Pancetta Rice Recipes
PANCETTA AND SAFFRON RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 8
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.
CREAMY PANCETTA RICE
Make and share this Creamy Pancetta Rice recipe from Food.com.
Provided by Elmotoo
Categories Rice
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Brown pancetta and onions in large skillet over medium heat, cook until onions begin to brown (about 8 minutes).
- Add half-and-half; bring to a boil.
- Remove from heat.
- Add rice, cranberries, pistachios, salt and pepper.
- Stir until well blended.
Nutrition Facts : Calories 322.5, Fat 13.4, SaturatedFat 4.7, Cholesterol 19.6, Sodium 168.5, Carbohydrate 47, Fiber 3.4, Sugar 16.7, Protein 6.6
CREAMY PANCETTA DRESSING
Provided by Michael Chiarello : Food Network
Categories condiment
Time 1h10m
Yield 5 cups dressing, 12 servings
Number Of Ingredients 10
Steps:
- Heat a saucepan over medium-high heat. When the pan is hot, add the olive and heat. When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes. Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown. Add garlic, thyme, and cider vinegar, and remove from heat. Allow mixture to cool for about a 1/2 an hour.
- Place cooled mixture into bowl, add mayonnaise and sour cream. Season with black pepper, to taste. Serve over iceberg wedges.
CREAMY RICE AND MUSHROOM BAKE
Around Mom and Dad's, this would only be eaten by Mom, Chris, and me. Pop wouldn't really get excited over rice and shrooms. I DO, however. I love them both. This is easy and good with beef or chicken.
Provided by Redneck Epicurean
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350º F.
- Grease 11 x 7-inch baking dish.
- Melt margarine in large skillet over medium heat.
- Add mushrooms, onion, garlic and Worcestershire sauce; cook, stirring occasionally, for 3 to 4 minutes or until mushrooms are soft.
- Beat cream cheese and eggs in large mixer bowl until creamy.
- Mix in evaporated milk, parsley, salt, and pepper.
- Stir in rice and mushroom mixture.
- Pour into prepared casserole dish.
- Bake for 35 to 40 minutes or until set and light brown around edges.
Nutrition Facts : Calories 369.7, Fat 19.9, SaturatedFat 10.1, Cholesterol 118.1, Sodium 805.3, Carbohydrate 36.2, Fiber 0.9, Sugar 1.4, Protein 11.7
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