Nifs Pan Prepared Parmesan And Rosemary Rice Recipes
ROSEMARY RICE
This tender, full-flavored rice makes a lovely side for a wide variety of main dishes, says Suzanne McKinley of Lyons, Georgia. It's also an easy recipe to double for company or extra guests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. , Remove from the heat; let stand for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 184 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 314mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
LIGHT ROSEMARY RICE
This quick rice dish is a favorite with my family. It's low in fat because it gets it's flavor from herbs, not butter. -Connie Regalado of El Paso, Texas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and garlic in oil until tender. Add broth and water; bring to a boil. Stir in rice, rosemary and pepper. Reduce heat; cover and simmer for 15-18 minutes or until rice is tender. Remove from heat; stir in cheese.
Nutrition Facts : Calories 250 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.
NIF'S PAN PREPARED PARMESAN AND ROSEMARY RICE
I made this up tonight when I was making Recipe #420618. After I browned the chicken, I didn't want to waste all the great flavour that was left in the pan. You can use whatever herb you want. I chose rosemary because it was in the chicken recipe and it just tastes good! I recommend making this if you have browned some meat. It just absorbs the flavour nicely. Of course you can make this in a saucepan, but this was originally created to use the pan juices. Enjoy!
Provided by Nif_H
Categories Long Grain Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter in a frying pan (or saucepan - see above notes) over medium heat and add rice. Stir rice around for a few minutes to absorb the butter and get a little nutty tasting.
- Stir rosemary into rice. Add chicken broth. Bring broth to a boil, reduce heat to low. Cover and simmer for 20-25 minutes, until rice is cooked.
- Add white wine and parmesan cheese and heat through. Salt and pepper to taste.
Nutrition Facts : Calories 378.9, Fat 8, SaturatedFat 4.4, Cholesterol 18.6, Sodium 789.8, Carbohydrate 58.6, Fiber 2.2, Sugar 0.8, Protein 13.2
PAN-ROASTED CAULIFLOWER WITH GARLIC, PARSLEY AND ROSEMARY
Nearly any vegetable tastes good browned in olive oil and showered with garlic, parsley and rosemary, but cauliflower is an especially good candidate for this technique. The inherent sweetness of cauliflower begs for a hit of lemon and hot pepper too. Serve hot or at room temperature.
Provided by David Tanis
Categories easy, quick, vegetables, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut each cauliflower in quarters and remove the core. Cut quarters into 1/2-inch-thick slices. Chop down wider slices so all are approximately the same jagged size.
- Heat olive oil in a heavy wide skillet over medium-high heat. When oil is hot, add cauliflower and toss to coat using a metal spatula or flat wooden spoon. Season generously with salt and pepper.
- Keeping heat brisk, repeatedly turn the cauliflower, letting the slices brown as they cook. Adjust heat as necessary to keep them sizzling nicely but not scorching. Continue to stir and flip the cauliflower until it is tender when pierced with a fork, 10 to 12 minutes.
- Add crushed red pepper, garlic, rosemary, parsley and lemon zest. Stir well to coat and cook 1 minute more. Check seasoning, then transfer to a serving platter. Sprinkle with almonds and fresno chile, if using, and serve with lemon wedges.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 396 milligrams, Sugar 3 grams, TransFat 0 grams
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
ROSEMARY RICE
This is a quick and easy rice recipe that gets flavor from the herbs rather than butter. This recipe comes from Light and Tasty.
Provided by MsBindy
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, saute the onion and garlic in oil until tender.
- Add broth; stir in the rice, rosemary and pepper.
- Bring to a boil; reduce heat; cover and simmer for 15-18 minutes or until rice is tender.
- Remove from heat and stir in Parmesan.
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