Rice With Fresh Sage Recipes

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RICE WITH FRESH SAGE



Rice With Fresh Sage image

Make and share this Rice With Fresh Sage recipe from Food.com.

Provided by ratherbeswimmin

Categories     Short Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter
12 large fresh sage leaves
5 cups hot water or 5 cups light stock, plus more if needed
2 1/2 teaspoons kosher salt
2 cups italian short-grain rice (Arborio, Carnaroli, or Vialone Nano)
1 cup finely chopped scallion (about 1 bunch)
2 tablespoons butter, cut into pieces
1/2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese, plus more for passing

Steps:

  • Melt the 4 tablespoons butter in a 3- to4-quart heavy saucepan over medium heat.
  • When the butter is foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they are sizzling.
  • Pour in 5 cups of hot water or stock, and stir in the salt.
  • Increase the heat, and bring the liquid to a boil, then stir in the rice and bring back to a boil.
  • Cover the pan, and lower the heat so the water is bubbling gently.
  • Cook for 13 to 14 minutes, then check the rice for doneness; at this point, stir in the scallions, to cook for the last minute or two, until the rice is creamy and al dente.
  • When the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated.
  • Stir in the 1/2 cup of grated cheese, spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

Nutrition Facts : Calories 345.8, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 1079.6, Carbohydrate 54, Fiber 2.3, Sugar 0.4, Protein 4.8

RICE WITH FRESH SAGE RECIPE



Rice With Fresh Sage Recipe image

Provided by á-27006

Number Of Ingredients 8

4 tablespoons butter
12 large fresh sage leaves
5 cups hot water or light stock, plus more if needed
2 1/2 teaspoons kosher salt
2 cups Italian short- grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 bunch scallions, finely chopped (about 1 cup) for finishing
2 tablespoons butter, cut in pieces
1/2 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing

Steps:

  • Recommended equipment: A heavy saucepan, such as enameled cast iron, 10 inches wide, and 3- to- 4- quart capacity, with a cover Melt the 4 tablespoons butter in the saucepan over medium heat. When the butter is foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they are sizzling. Pour in 5 cups of hot water or stock, and stir in the salt. Raise the heat, and bring the liquid to the boil, then stir in the rice and bring back to the boil. Cover the pan, and lower the heat so the water is bubbling gently. Cook for 13 or 14 minutes, then check the rice and adjust the consistency if needed. At this point, too, stir in the scallions, to cook for the last minute or two, until the rice is creamy and al dente. When the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated. Stir in the ½ cup of grated cheese, spoon the riso into warm pasta bowls, and serve immediately, passing additional grated cheese at the table.

SAGE AND PARMESAN RICE



Sage and Parmesan Rice image

A nice side dish for poultry. I made a change in the rice/broth ratio, and cooking method on recommendation of some of the reviewers, and after trying it myself again. This changed the servings to 4 instead of 2. Thanks to all reviewers for your input!

Provided by Outta Here

Categories     Long Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 tablespoons butter
1 teaspoon ground sage
2 cups chicken broth
1 cup long grain rice
1/4 cup parmesan cheese, grated

Steps:

  • Melt butter in saucepan and stir in the sage. Turn off heat and let sit.
  • In another sauce pan heat broth to boiling; add rice and lower heat.
  • Simmer, covered until rice is tender, 15 to 20 minutes.
  • Put rice into serving dish and toss with sage butter and Parmesan.

Nutrition Facts : Calories 292.2, Fat 11.4, SaturatedFat 6.8, Cholesterol 28.4, Sodium 547.3, Carbohydrate 37.8, Fiber 0.7, Sugar 0.5, Protein 8.3

WILD RICE, SAUTEED APPLES & ONION WITH FRESH SAGE



Wild Rice, Sauteed Apples & Onion With Fresh Sage image

Hearty Fall flavors in this rice dish, the fresh sage is perfect with the sauteed apples and rice. I also love to cook the rice in chicken broth for extra flavor. I serve this with my chicken stuffed with fontina, cranberry and walnuts recipe , it is the perfect compliment. Recipe #389670. I wouldn't say this is a quick weekday recipe, but a Sunday dinner or entertaining with a few friends. It is very elegant with tons of flavor and cost friendly. But this rice is just as good with a simple roasted chicken any day.

Provided by SarasotaCook

Categories     Rice

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

1 (6 ounce) box long grain and wild rice blend, I use Uncle Bens but any brand will work. I use the original recipe, not quick cooking, but use your
chicken broth, to cook the rice in
1 medium onion, diced
2 granny smith apples, diced
1 teaspoon apple jelly
2 tablespoons butter
2 tablespoons fresh sage
salt
pepper

Steps:

  • Rice -- Cook the rice according to directions. I like to cook in chicken broth for extra flavor, but by all means, water will work just fine.
  • Note: If entertaining, I replace 1/2 cup of the chicken broth with white wine to even give the dish more flavor, but for every day I don't. Also if you have kids you may or may not want to. That is up to you. The wine adds a great flavor to the dish however.
  • Apples and Onions -- as the rice cooks which will take about 20-30 minutes heat up a small skillet on medium heat and melt the butter. Saute the onions and apples on medium for 5 minutes until soft but not over cooked. Add in the apple jelly, sage, salt and pepper.
  • Mix -- When the rice is done, combine the rice with the apple mixture and it is ready to enjoy. If you want, garnish with a teaspoon of butter to mix in and even make the dish richer in flavor.

Nutrition Facts : Calories 106.1, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 43, Carbohydrate 14.1, Fiber 2.5, Sugar 9.3, Protein 0.6

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