320797 parmesan pepper arborio pilaf Recipes

butter, olive oil, onion, finely chopped, arborio rice , rinsed in a colander until water runs clear, low-sodium chicken broth, grated parmesan cheese, coarsely ground pepper, salt , to taste

converted rice, uncooked (such as uncle ben s), chicken broth, olive oil, crushed red pepper flakes, grated parmesan cheese, fresh ground black pepper

bell peppers (a mix of yellow, red, and orange), sliced garlic, thyme sprigs, extra-virgin olive oil, kosher salt and freshly ground black pepper, grated parmesan, juice of 1/2 lemon

all-purpose flour, sugar, parmesan cheese, grated, salt, fresh coarse ground black pepper, active dry yeast, warm water (120 degrees to 130 degrees ), egg whites, vegetable oil

coarsely ground mixed peppercorns (red, pink, black, and green ), butter, shredded parmesan cheese, flour, egg

unsalted butter (room temperature ), parmesan cheese, grated, all-purpose flour, fresh ground tellicherry pepper

all-purpose flour (about 2 cups), baking powder, freshly ground black pepper, salt, chilled butter, cut into small pieces, fat-free buttermilk, grated fresh parmesan cheese, honey

buttermilk cornbread -and-muffin mix, freshly grated parmesan cheese, divided, freshly ground pepper, chopped fresh rosemary, cold butter , cut into pieces, eggs, divided, buttermilk, parchment paper

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

olive oil, broken vermicelli, uncooked, diced onions, grain white rice, uncooked, hot chicken stock, water, white pepper, bay leaf, grated parmesan cheese, fresh parsley, chopped

olive oil, bottled minced garlic, uncooked long-grain rice, water, fat-free chicken broth, frozen green peas, thawed, preshredded fresh parmesan cheese, chopped green onions, dried basil, pepper

flour, cracked pepper, white pepper, salt, grated parmesan cheese or 8 oz, butter, softened, garlic cloves, finely minced, milk

fresh lemon juice, freshly grated parmesan cheese, garlic clove, milk, worcestershire sauce, olive oil, salt, coarsely cracked black pepper, fresh oregano, minced, fresh parsley, minced

butter, melted, parmesan cheese, freshly grated, black pepper, coarsely ground, garlic cloves, pressed, refrigerated dinner rolls

real mayonnaise, tabasco, pepper (i usually use about 1 teaspoon), lemon juice, apple cider vinegar, grated parmesan cheese, water, garlic powder

frozen puff pastry, thawed, butter or margarine, melted, salt, grated parmesan cheese, paprika, black pepper, egg yolk, water

self-rising soft wheat flour, grated parmesan cheese, baking powder, sugar, coarsely ground pepper, shortening, butter, chilled and cut into pieces, buttermilk, self-rising soft wheat flour, butter, melted

grape tomatoes, julienne-cut yellow bell pepper, garlic cloves, minced, chopped fresh parsley, chopped fresh thyme, salt, olive oil, red wine vinegar, vegetable broth, water, divided, yellow cornmeal, half-and-half, grated fresh parmesan cheese, black pepper, salt