Archive for the ‘Rice recipes’ category

Italian Rice Balls Recipe

June 12th, 2012

Italian Rice Balls Recipe Picture

Italian Rice Balls Recipe

Ingredients:
1/4 teaspoon fresh ground black pepper
1/2 teaspoon salt, to taste
2 eggs
1/3 cup grated parmesan cheese
1 tablespoon dried basil or 1 tablespoon dried parsley
1 cup uncooked white rice
1 1/2 cups dried breadcrumbs
2 1/4 cups low sodium chicken broth or 2 1/4 cups water
2 cups olive oil or 2 cups vegetable oil
1/2 cup mozzarella cheese, in cubes (optional)

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Italian Sausage Rice Recipe

May 20th, 2012

Italian Sausage Rice Recipe Picture

Italian Sausage Rice Recipe

Ingredients:
1 large brown onion, finely chopped
2 garlic cloves, crushed
1 tablespoon olive oil
375g lean Italian beef sausages
1 medium red capsicum, chopped
400g can diced tomatoes
2 teaspoons dried Italian herbs
250g cherry tomatoes, halved
1/4 cup finely chopped fresh basil leaves
1/4 cup finely chopped fresh flat-leaf parsley leaves
2 x 250g packets 90-second rice
1/2 cup frozen peas
Grated cheddar cheese, to serve

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Italian Risotto Recipe

March 7th, 2012

Italian Risotto Recipe Picture

Italian Risotto Recipe

Ingredients:
salt and black pepper
5 tablespoons butter
1 ½ cups risotto rice (could also use short grain sticky rice)
1 cup parmesan cheese
1 pinch saffron thread (could do without, but it adds colour and flavour)
1 garlic clove finely chopped
1 medium onion finely chopped
5 cups chicken stock

Preparation Instructions:
Bring the stock to a boil, then reduce to a low simmer. Ladle a little stock into a small bowl. Add the saffron threads and let them infuse. Melt 4 tablespoons of butter in a large sauce pan until it`s foaming. Add onions, stirring frequently and cook for 2 minutes, then add garlic and cook for 1 more minute. Cook until softened, not brown. Add the rice and stir until the grains start to swell and burst. After, add a few ladles of stock, saffron liquid, salt and pepper to taste. Stir over low heat until the liquid has beed absorbed. Keep adding stock, letting the rice absorb the liquid before adding more. Stir constantly. After about 20-25 minutes, the rice should be just tender and the risoto golden and creamy. Take it off the heat and add 2/3 cup parmesan cheese and remaining 1 tablespoon butter, mixing until butter has melted. Season to taste. Transfer to serving plates and serve hot. Sprinkle remaining parmesan cheese. ENJOY!

Photo credit: WordRidden

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