RICE AND ARTICHOKE PILAF
Make and share this Rice and Artichoke Pilaf recipe from Food.com.
Provided by Dominick and Amanda
Categories Long Grain Rice
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in medium saucepan over medium heat. Add shallots and cook, stirring occasionally until softened, about 2 minutes.
- Add rice and stir to coat.
- Stir in artichokes, 2 cups water, broth, wine, and salt and pepper.
- Bring to a boil. Cover and reduce heat to low.
- Cook until rice is tender and absorbs liquid, about 18 minutes.
- Let stand 5 minutes then fluff with fork and stir in parsley. Transfer to a serving dish and serve hot.
Nutrition Facts : Calories 263.3, Fat 4.2, SaturatedFat 0.7, Cholesterol 0.6, Sodium 371, Carbohydrate 47.9, Fiber 3.4, Sugar 1.5, Protein 6
ARTICHOKE HAM FETTUCCINE
"I like fixing dinner when my mom is going to be late coming home from work," says high-schooler Katie Anderson in Spokane, Washington. "This pasta dish is so different and delicious. Artichokes and ripe olives give it a flavor that's special."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a skillet, saute the ham, shallot and garlic in butter. Add broth; bring to a boil. Stir in fettuccine and artichokes; heat through. Sprinkle with cheese and olives.
Nutrition Facts : Calories 381 calories, Fat 13g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 1038mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 20g protein.
ARTICHOKE & LEMON PASTA
While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot., Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta., Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
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