Best Basmati Italiano Recipes

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BASMATI RICE PILAF



Basmati Rice Pilaf image

This is a best-self version of a classic recipe with plenty of flavor and zero complicating factors. It's a versatile side dish that I hope you'll build into your repertoire.

Provided by Carolyn Gratzer Cope

Categories     Sides

Time 25m

Number Of Ingredients 8

2 tablespoons (28 grams) butter
1 medium yellow onion, diced small
6 garlic cloves, chopped
1 cup (180 grams) basmati rice
2 1/2 cups (590 ml) chicken or vegetable stock (see note 1)
Fine sea salt and freshly ground pepper (see instructions)
Minced chives
Chopped almonds

Steps:

  • In a wide pan with a lid (like this one, this one, or this one), melt butter over medium-high heat. Add onion and cook, stirring occasionally, until translucent and just starting to brown, about five minutes. While onion cooks, rinse rice in a fine-mesh sieve until the water runs clear and shake out any excess water.
  • Add garlic to pan and cook, stirring, until very fragrant, about a minute. Add rice and stir to coat with butter, then cook, stirring once or twice, for two minutes. Pour in stock and give it all a good stir. Bring to a boil over high heat. Then cover pan, lower heat to maintain a gentle simmer, and cook until broth is absorbed, 15 to 20 minutes.
  • Off the heat, place a clean kitchen towel between the pan and the lid to absorb excess steam and let pilaf rest for 5 to 10 minutes. Sprinkle with chives and almonds if using and serve.

Nutrition Facts : Calories 176 calories, Carbohydrate 26.4 grams carbohydrates, Fat 6.4 grams fat, Fiber 1.4 grams fiber, Protein 3.3 grams protein

ITALIAN STYLE RICE



Italian Style Rice image

Give rice an Italian twist with this colorful and fragrant recipe. It's a great way to get lots of veggies into your children's diet.

Provided by Erren Hart

Categories     Dinner     Sides

Time 35m

Number Of Ingredients 14

2 tablespoons olive oil
1 large eggplant (cubed)
1 large zucchini (cubed)
1 bell pepper (red, yellow, or, orange, cut into bite-sized pieces)
1 onion (roughly chopped)
1 large tomato (cut into bite-sized pieces)
1 tablespoon olive oil
2 garlic cloves (chopped)
1 can stewed tomatoes (or chopped)
2 cups chicken or vegetable stock
2 teaspoons dried oregano
Salt and pepper to taste
1 cup long grain converted (parboiled)* white rice
A good handful of fresh parsley (chopped)

Steps:

  • Heat oven to 400F/200C. Toss the eggplant cubes, zucchini, pepper, chopped onion, and tomato with the oil, in a roasting pan and season with salt and pepper.
  • Roast for 15 - 25 minutes (until the vegetables are fully cooked)
  • Meanwhile, heat the oil in a saucepan add the garlic and cook it starts to brown.
  • Mix in the tomatoes, oregano, stock, and seasoning. Add the rice and bring to boil. Lower the heat to low heat, cover and simmer 15 -20 minutes until the rice is tender.
  • Add the roasted vegetables and parsley. Taste for seasoning and serve.

Nutrition Facts : Calories 370 kcal, Carbohydrate 55 g, Protein 8 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 3 mg, Sodium 184 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

BASMATI RICE



Basmati Rice image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 tablespoon unsalted butter or olive oil
1 yellow onion, chopped
1 cup long grain basmati rice
1 3/4 cups water
1 1/2 teaspoons kosher salt
1/4 cup sliced scallions
1 tablespoon minced fresh parsley

Steps:

  • Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

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