SPRING ARBORIO RICE AND CHICKEN SOUP
Looking for a delicious dinner? Then check out this rice and chicken soup that's ready in 50 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oil in Dutch oven over medium heat. Cook onion and chicken in oil, stirring frequently for about 5 minutes, or until onion is translucent.
- Stir in chicken and rice. Cook 1 minute over medium heat, stirring frequently, until rice begins to brown. Pour 1/2 cup of the broth over rice mixture. Cook uncovered, stirring frequently, until broth is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring frequently, until rice is creamy and almost tender and 3 cups broth have been used.
- Stir in remaining 3 cups broth, the mint, parsley and frozen peas. Cook over medium heat about 5 minutes or until hot. Serve with cheese.
Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 25 mg, Fiber 3 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 serving, Sodium 1110 mg
ARBORIO RICE AND WHITE BEAN SOUP
Soup is the ultimate comfort food. This hearty, satisfying soup with arborio rice is low in fat and comes together in less than 30 minutes. -Deanna McDonald, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium heat; saute garlic 1 minute. Add rice; cook and stir 2 minutes. Stir in broth and herbs; bring to a boil. Reduce heat; simmer, covered, until rice is al dente, about 10 minutes., Stir in frozen vegetables and beans; cook, covered, over medium heat until heated through and rice is tender, 8-10 minutes, stirring occasionally. Stir in spinach until wilted. If desired, serve with lemon wedges.
Nutrition Facts : Calories 303 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 861mg sodium, Carbohydrate 52g carbohydrate (2g sugars, Fiber 6g fiber), Protein 9g protein.
EASY ARBORIO RICE
This firm, short-grain rice gets its name from the Italian town of Arborio and goes well with Chicken Livornese.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 7
Steps:
- Heat oil in a 3- to 4-quart saucepan over medium-high heat. When oil shimmers, add onions and salt and saute until onions are translucent, 3 minutes.
- Add rice and garlic to pan and saute until rice is toasted and fragrant, 2 minutes.
- Add chicken broth and water to pan. Bring to a boil, stir once, cover, and reduce heat. Simmer rice, covered, until liquid is evaporated, 18-20 minutes.
- Remove from heat and let stand, covered, 5 minutes before serving.
ARBORIO RICE SOUP
From "A Beautiful Bowl of Soup". Just got this book from the library--haven't tried the recipes, but some of them look very tasty.
Provided by ceilmary
Categories Rice
Time 1h
Yield 5 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in pot over medium heat. Add onion, garlic, and celery. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
- Add mushrooms; continue cooking until mushrooms are tender, about 5 minutes.
- Add rice and rosemary; stir until coated with oil. Add vegetable stock, squash, and lemon zest strips; increase heat to high and bring to a boil.
- Reduce heat; cover and simmer, stirring occasionally, until rice and squash are tender, about twelve minutes.
- Stir in lemon juice and season to taste.
- Serve topped with cheese. (No cheese for vegan version).
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- Place the oil and onion into a large pan. Cook on medium heat for 5 minutes, stir occasionally. Add the rice to the pan and stir to coat the rice with the oil. Toast for 1-2 minutes.
- Pour the wine into the pan. Scrape up any brown bits. Bring the wine to a boil and cook for 2 minutes. Increase the heat to medium-high.
- Pour 3 cups of chicken stock into a measuring cup or bowl. Add a few ladlefuls of the stock into the pan. Stir the rice very frequently to prevent the rice from sticking to the pan. Once the chicken stock has been absorbed by the rice, add another few ladlefuls of stock, stirring very frequently. Continue this process until 3 cups of the chicken stock is used and the rice is cooked.
- Pour the remaining three cups of chicken stock into the pan once the rice is cooked. Reduce the heat to low and warm through for five minutes. Stir in the butter, saffron, salt, lemon juice and lemon zest. Stir well.
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