PARMESAN RICE PILAF
MY Mom found this recipe in a local newspaper years ago and it has been one of our favorite side dishes for a long time. The original recipe was a little bland, so I have doctored it up a little. Sometimes I make more than I need for one meal so I can have leftovers.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 285 calories, Fat 9g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 185mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
CREAMY PARMESAN BAKED PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the topping: Preheat the oven to 425 degrees F.
- Mix together the panko, Parmesan and olive oil in a small bowl. Season with the salt and set aside.
- For the pasta: Cook the pasta in boiling salted water for 4 minutes, then reserve 1/4 cup pasta water and drain. Set aside.
- Place a medium braiser over medium heat. Melt the butter and whisk in the flour until smooth. Slowly add the milk, whisking constantly to prevent lumps, then add the cream, whisking. Bring the milk mixture to a simmer, whisking often. Whisk in the provolone and Parmesan until melted and smooth. Season with the salt. Fold in the blanched pasta, reserved pasta water and the broccoli florets. Top with the breadcrumb mixture and bake in the top third of the oven until golden brown and bubbly, about 20 minutes.
RICE-PASTA PILAF
Provided by Food Network Kitchen
Categories side-dish
Time 28m
Yield 4 servings
Number Of Ingredients 0
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.
PARMESAN PASTA
No time to make Grandma's slow-simmered spaghetti sauce? In times like these, this easy 20-minute Parmesan Pasta is your best, most delicious bet.
Provided by My Food and Family
Categories Recipes
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook spaghetti in large saucepan as directed on package; drain. Cover to keep warm.
- Melt butter in same pan on medium heat. Add garlic; cook and stir until tender. Add spaghetti; toss to coat.
- Add cheese; mix lightly. Top with tomatoes and parsley.
Nutrition Facts : Calories 390, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 46 g, Fiber 2 g, Sugar 4 g, Protein 14 g
ARMENIAN RICE PILAF
This is a staple of Armenian homes and is always a favorite with everyone. Very easy to prepare and delicious with any meal, especially poultry. I serve this rice with breaded, baked chicken quarters.
Provided by 5lilblessings
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Melt butter in large saucepan over medium-high heat. Add the egg noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.
- Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 84.9 g, Cholesterol 48 mg, Fat 16.8 g, Fiber 1.4 g, Protein 9.2 g, SaturatedFat 10 g, Sodium 1976.1 mg, Sugar 0.2 g
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
RICE PASTA
MY FRIEND shared this recipe with me several years ago. It is a good side dish that compliments chicken, pork and beef. It's a big hit whenever I serve it.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- In a small saucepan, melt butter. Add rice and noodles; cook and stir for 3-4 minutes or until lightly browned. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and broth is absorbed.
Nutrition Facts : Calories 297 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 737mg sodium, Carbohydrate 41g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
PARMESAN ASPARAGUS RICE
A simple buttery asparagus rice dish topped with Parmesan cheese.
Provided by Uncle Ben's
Categories Trusted Brands: Recipes and Tips UNCLE BEN'S®
Time 22m
Yield 4
Number Of Ingredients 8
Steps:
- Melt 2 tablespoon butter in a 3-quart saucepan over medium heat. Cook and stir onion until softened and turning translucent, about 1 minute. Add garlic and cook for another minute. Stir in the rice, asparagus, and stock. Cover and reduce heat to medium-low.
- Stir occasionally to prevent the rice from sticking to the bottom of the pan. Continue cooking until the rice is tender, about 10 minutes.
- Turn off the heat and gently stir in the Parmesan cheese and remaining butter. Serve immediately.
Nutrition Facts : Calories 257.7 calories, Carbohydrate 36.9 g, Cholesterol 25.1 mg, Fat 10.2 g, Fiber 1.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 276.5 mg, Sugar 1.5 g
PARMESAN RICE AND PASTA PILAF
After the pasta and onion are sauteed, the oil is drained to minimize the fat content of this interesting pilaf.
Provided by Dancer
Categories White Rice
Yield 6 servings Serving Siz
Number Of Ingredients 9
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.
Nutrition Facts : Calories 169.4, Fat 5.5, SaturatedFat 1.1, Cholesterol 1.5, Sodium 189.9, Carbohydrate 25.3, Fiber 0.5, Sugar 0.3, Protein 3.9
PASTA ALLA PAMELA WITH SHRIMP AND PEAS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a big pot of water to a boil. Salt liberally.
- In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
- Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
- Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
- Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.
CREAMY PARMESAN BAKED PASTA
Step aside mac and cheese. This baked pasta dinner is creamy, crunchy and nutty -- thanks to pancetta, peas and plenty of Parmesan.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with butter; set aside.
- Bring a pot of water to a boil and salt generously. Cook the pasta according to the package directions for al dente. Drain, transfer to a large bowl and set aside.
- Meanwhile, mix together the panko, oil, 1 cup of the Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl; set aside.
- Melt the butter in a medium saucepan over medium-high heat. Add the pancetta and cook, stirring frequently, until golden and crispy, about 8 minutes. Use a slotted spoon to transfer the pancetta to the bowl with the breadcrumb mixture and stir to combine.
- Heat the saucepan with the drippings over medium-high heat. Whisk in the flour and cook until smooth, about 2 minutes. Slowly add the milk and cream, whisking to avoid lumps, and bring to a simmer. Cook until thickened, about 3 minutes. Turn off the heat and whisk in the peas, remaining 2 cups Parmesan, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Pour the sauce over the pasta and stir to combine. Transfer to the prepared baking dish and sprinkle with the breadcrumb mixture. Bake until golden and bubbly, about 10 minutes. Let sit for 5 minutes, then sprinkle with additional Parmesan before serving.
PASTA WITH CAULIFLOWER-PARMESAN BUTTER
A simple, vegetable-packed meal that will get dinner on the table quickly and make everyone in the family happy. Creamy butter is loaded with cauliflower and salty Parmesan cheese, then blended smooth, making it perfect for picky vegetable eaters.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings, plus additional cauliflower-Parmesan butter (about 8 tablespoons)
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside. Reserve the pot.
- Meanwhile, pulse the cauliflower, Parmesan, garlic, shallot, 1 tablespoon salt and a few grinds of pepper in a food processor, stopping and scraping down the sides of the bowl as needed, until finely chopped. Add the butter and continue to process, stopping and scraping down the sides of the bowl as needed, until well combined.
- Melt 4 tablespoons of the cauliflower-Parmesan butter in the reserved pasta pot over medium heat. Add the pasta and stir until combined, thinning it out with the reserved pasta water 1 tablespoon at a time if needed. Divide among plates and season with salt and pepper, if desired.
- Tightly wrap the remaining cauliflower-Parmesan butter in plastic wrap or transfer to an airtight container and freeze for up to 2 months.
PARMESAN PEPPER RICE PILAF
I think this recipe originally came out of our local newspaper. Its been several years. This is a great basic pilaf. You can add fresh vegetables such as mushrooms, bell peppers, etc.
Provided by JillAZ
Categories Low Cholesterol
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
PARMESAN RICE PILAF
Found this tasty rice dish on a web site. Great flavor, and the sliced almonds really make the dish.
Provided by dragonpawz
Categories Healthy
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a medium sauce pan on medium heat.
- Add rice, cook and stir three minutes.
- Stir in chicken broth,garlic powder,parsley flakes and pepper.
- Bring to a boil, reduce to low,cover and simmer 20 minutes or until rice in tender.
- Stir in parmesan cheese and sliced almonds.
PARMESAN RICE
Reader Lisa Saffian of Burbank, California, shared this recipe for flavorful rice that pairs perfectly with Sage Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 25m
Number Of Ingredients 5
Steps:
- In a medium saucepan with a lid, bring 1 1/2 cups water to a boil. Add rice and teaspoon salt. Cover and reduce to a simmer. Cook until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
- Add butter, Parmesan, and parsley; fluff gently with a fork.
Nutrition Facts : Calories 237 g, Fat 7 g, Protein 3 g
EASY PARMESAN AND CREAM CHEESE PASTA SAUCE
Make and share this Easy Parmesan and Cream Cheese Pasta Sauce recipe from Food.com.
Provided by Suzie
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Microwave cream cheese, milk and Parmesan cheese in 1 quart casserole until sauce is smooth, stirring occasionally.
- Stir in seasonings.
- Toss with hot, cooked pasta.
Nutrition Facts : Calories 555.5, Fat 49.5, SaturatedFat 28.4, Cholesterol 159.8, Sodium 791.8, Carbohydrate 10, Sugar 3.9, Protein 19.4
ONION & PARMESAN PILAF
Make and share this Onion & Parmesan Pilaf recipe from Food.com.
Provided by Latchy
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a large pan, add onion and garlic, stir and cook for 5 mins until soft and golden colour.
- Add rice and stock, bring to the boil, stir.
- Reduce heat to low simmer uncovered for 5 mins or until almost all of the liquid has been absorbed.
- Add peas, stir until combined.
- Cover pan and cook over very low heat for another 10 mins or until rice is tender.
- Stir in parmesan cheese and parsley and serve immediately.
Nutrition Facts : Calories 395.3, Fat 12.4, SaturatedFat 7, Cholesterol 28.7, Sodium 194.8, Carbohydrate 60.4, Fiber 5.3, Sugar 5.4, Protein 11.1
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