PARMESAN PEAS 'N' RICE
Parmesan Peas 'n' Rice are a wonderful complement for any meal. My husband, John, likes rice but isn't crazy about peas, and I'm just the opposite. It's a great compromise!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese.
Nutrition Facts : Calories 221 calories, Fat 7g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 626mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
MIRACLE RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the rice: Preheat the oven to 425 degrees F.
- Butter the inside of a 10-inch nonstick ring mold very well all the way to the top. Coat the inside with the breadcrumbs, tapping out the excess, and set aside.
- Add the chicken broth to a medium saucepan along with the salt and 1 cup water. Bring to a boil over high heat. Add the rice and cook, stirring often, until the liquid is absorbed, the rice is just under al dente and the mixture is creamy, about 10 minutes.
- Place the mozzarella, Taleggio, Parmesan and garlic in a large bowl. Add the hot rice to the cheese mixture. Using a rubber spatula, stir well to combine until the cheeses are melted. Add the cream to moisten. Fold in the black pepper, scallions and lemon juice. Spoon the rice mixture into the prepared ring mold and press down to pack it in tightly. Place on a rimmed baking sheet and bake until lightly browned on top and bubbly, about 25 minutes.
- For the sauce: Meanwhile, combine the tomato puree, mascarpone, salt, basil and Parmesan rind in a medium skillet and bring to a simmer over medium heat. Simmer, stirring often, for about 15 minutes. Keep warm to serve.
- For the peas: Heat a medium skillet over medium-high heat. Add the oil and shallots to the skillet and cook until fragrant and beginning to soften, about 3 minutes. Add the peas and salt and cook until bright green and warmed through, another 5 minutes. Keep warm.
- To finish: Let the rice mold cool slightly for 10 to 15 minutes. Place a large, flat plate over the top of the mold and, using a kitchen towel as hot pads, carefully invert the rice onto the plate. Cover the entire rice ring with the slices of prosciutto cotto, leaving the hole open in the center. Spoon some of the peas into the center and decorate with Italian parsley sprigs, if using. To serve, use a serrated knife to cut slices. Serve with the peas and sauce.
BAHAMIAN PEAS & RICE
Ham, rice and veggies all in one bowl-so good on its own, but I often serve it up with deli potato salad or mac and cheese. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , Add the onion, celery and green pepper to drippings; cook and stir over medium-high heat for 5-7 minutes or until tender. Stir in the pigeon peas, ham, tomato paste, thyme, salt and pepper., Add the water, coconut milk and cooked bacon; bring to a boil. Stir in rice. Reduce heat; cover and simmer for 45-50 minutes or until rice is tender. Remove thyme sprigs.
Nutrition Facts : Calories 304 calories, Fat 11g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 529mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 4g fiber), Protein 10g protein.
RICE AND GREEN PEA SIDE DISH
This recipe combines two of my family's favorite foods-peas and rice. The ingredients may be simple, but the colorful combination is unbeatable.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place all ingredients in a large saucepan. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
Nutrition Facts : Calories 165 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 200mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
HOLIDAY PEAS
My mom used to 'dress up' peas with buttered cracker crumbs when I was little and it remains one of my favorite dishes. Just about any type of savory crackers can be substituted, including herb-flavored varieties. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender. , Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture.,
Nutrition Facts : Calories 87 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 523mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
EASY RICE AND PEAS
Even folks who aren't fond of vegetables will gobble up this simple-to-prepare side dish. For even more color, toss in some chopped frozen carrots.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Bring water, butter and salt to a boil in a large saucepan. Add rice and peas. Cover and remove from the heat. Let stand for 5-7 minutes or until all of the water is absorbed.
Nutrition Facts : Calories 233 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 662mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
RICE WITH PEAS
Provided by Pierre Franey
Categories dinner, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat one tablespoon of the butter in a saucepan and add the onion. Cook, stirring, until wilted.
- Add rice, water, bay leaf and salt and bring to the boil. Cover closely and cook exactly 17 minutes.
- Meanwhile, if fresh peas are used, drop them into boiling salted water and cook one minute or less until tender. Do not overcook. Drain.
- Heat the remaining one tablespoon of butter in a saucepan and add the fresh or frozen peas. Cook, briefly, stirring gently. Stir the peas into the rice and serve.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 6 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 504 milligrams, Sugar 4 grams, TransFat 0 grams
JAMAICAN RICE AND PEAS
Steps:
- Place beans and garlic in a medium saucepan and cover with cold water. Bring to a simmer and cook until the beans are tender, about 1 to 1 1/2 hours. When the beans are tender, stir in the coconut milk, green onions, Scotch bonnet, and thyme, and increase the heat to a boil. Stir in the rice, add some salt and pepper, cover the pot, and cook until the rice is tender and has absorbed most of the liquid. Transfer to a large serving bowl, taste for seasoning, adding more salt and pepper if needed, and garnish with sliced green onions.
RICE & PEAS
Serve rice and peas as a side with Caribbean-style jerk chicken, or other barbecued meats. The 'peas' are actually kidney beans
Provided by Anna Glover
Categories Dinner, Lunch, Side dish, Supper
Time 25m
Yield Serves 4 as a side
Number Of Ingredients 6
Steps:
- Put the beans, coconut milk, thyme, allspice, 4 of the spring onions and 100ml water in a pan, and bring to a simmer. Season with plenty of salt and black pepper.
- Rinse the rice a few times in a sieve until the water runs clear. Tip into the pan and simmer for 10 mins over a medium heat, stirring occasionally, before lowering the heat. Put the lid on and cook for another 5 mins until the grains are tender and the liquid has been absorbed. Fluff up the rice with a fork before serving and scatter with the reserved spring onions.
Nutrition Facts : Calories 335 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.04 milligram of sodium
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