ITALIAN RICE RECIPES RECIPES

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ITALIAN-STYLE RICE RECIPE: HOW TO MAKE IT - TASTEOFHOME.COM



Italian-Style Rice Recipe: How to Make It - tasteofhome.com image

While living in Milan with my husband, Leon, I picked up this recipe. Since it contains very little spice, this simple side dish is good for folks who can't eat spicy food.—Kathry Manwiller, Wyomissing, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 6

1 tablespoon chopped onion
1 tablespoon butter
1/3 cup uncooked long grain rice
1-1/4 cups chicken broth
Dash ground turmeric
1/4 cup shredded Parmesan cheese

Steps:

  • In a saucepan, saute onion in butter until tender. Add rice; cook on medium for 2 minutes, stirring constantly. Stir in broth and turmeric; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed. Stir in cheese.

Nutrition Facts : Calories 216 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 810mg sodium, CarbohydrateContent 26g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 7g protein.

ITALIAN FRIED RICE RECIPE | RECIPE - RACHAEL RAY SHOW



Italian Fried Rice Recipe | Recipe - Rachael Ray Show image

Meaty mushrooms, hearty greens + crumbled Italian sausage are the main ingredients in Rach's Italian Fried Rice.

Provided by Rachael Ray

Number Of Ingredients 29

½ cup dried mushrooms
such as porcini
1 cup chicken bone broth or vegetable stock
3 tablespoons extra-virgin olive oil (EVOO)
1 pound sweet fennel Italian sausage
or 12 ounces plant-based mild Italian sausage
3 cups cold prepared white
brown long or short-grain rice
2 tablespoons butter
1 pound crimini mushrooms
wiped clean and stemmed
thinly sliced
¼ pound maitake/hen-of-the-woods mushrooms
separated into thin bite-sized pieces (or shitake mushrooms
stemmed and thinly sliced)
2 large shallots or 1 small onion
finely chopped
4 cloves garlic
grated or chopped
Salt and pepper
2 tablespoons fresh thyme
chopped
1 cup semi-dried tomatoes OR reconstituted sundried tomatoes
½ cup marsala
4 cups chopped escarole or flat kale
stemmed
shredded into ¼-inch ribbons
1 cup grated Parmigiano-Reggiano cheese
1 small lemon

Steps:

  • In a small pot, cover dried mushrooms with broth or stock and bring to boil, remove from heat, cover and let stand 15 minutes
  • Remove mushrooms with slotted spoon, reserving broth, and chop
  • Heat a large nonstick or cast iron skillet over medium-high heat with 2 tablespoons EVOO, 2 turns of the pan, brown and crumble the sausage and remove from pan to a paper towel-lined plate, leaving enough oil and drippings in pan to coat
  • Add rice to drippings and brown and heat 3 to 4 minutes; remove to a plate or bowl
  • Return pan to heat and add 1 turn of oil
  • When hot, melt butter into oil, and when it foams, add mushrooms and brown well
  • Add shallots or onions and garlic to mushrooms and season with salt, pepper, thyme and tomatoes
  • Add rice and sausage and reconstituted dried mushrooms, then add marsala and let it absorb
  • Add mushroom broth and toss with greens and cheese 1 to 2 minutes, then douse with lemon and serve

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