Parmesan Rice And Pasta Pilaf Recipes

Steps:

• Toast 1/2 cup broken spaghetti in a pot over medium-high heat with 2 tablespoons butter. Stir in 1 cup rice; add 2 cups chicken broth, 1 cup water, 2 garlic cloves and 1 teaspoon salt. Boil 3 minutes, then stir, cover and simmer 15 minutes. Let sit 5 minutes; fluff with a fork and smash the garlic. Stir in some butter and cilantro.

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the rice, water, bouillon, garlic powder and pepper; bring to a boil. , Remove from the heat; cover and let stand for 5 minutes. Stir in grated Parmesan cheese. Garnish with a sprig of marjoram and shaved Parmesan cheese if desired.

Steps:

• In a large skillet, heat oil. Saute vermicelli and onion until golden brown, about 2 to 4 minutes over medium-high heat. Drain off oil.
• Add rice, stock, water, pepper, and bay leaf. Cover and simmer 15-20 minutes.
• Fluff with fork. Cover and let stand 5-20 minutes.
• Remove bay leaf. Sprinkle with cheese and serve immediately.

Steps:

• In a medium saucepan, heat olive oil over medium high heat.
• Add crushed red pepper and rice.
• Stir well to coat rice with oil.
• Cook for a minute or two until rice starts to look translucent.
• Add the chicken broth and bring to a boil.
• Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
• Remove lid, fluff rice with a fork.
• Sprinkle with Parmesan cheese and black pepper.
• Cover just until cheese melts.
• Serve.

Steps:

• Heat a large skillet over medium-high heat, add 2 tablespoons of the butter, and as soon as the butter melts, add the onion. Cook, stirring constantly, until the onion is translucent, 2 to 3 minutes. Add the noodles, lower the heat to medium, and cook, stirring constantly, until the noodles are golden brown and the mixture gives off a nutty aroma, 5 to 8 minutes.
• Add the rice, stir to combine, and add the remaining tablespoon of butter.
• Stir in the chicken broth and salt. Raise the heat to high and bring to a full rolling boil. Cover, reduce the heat to low, and simmer for 20 minutes, or until the rice and vermicelli have absorbed all the liquid. Fluff with a fork and serve.