Best Italian Style Rice Recipes

RISI E BISI -- ITALIAN STYLE RICE AND PEAS

Steps:

• Place chicken stock in a small pot and warm over low heat.
• Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

ITALIAN-STYLE RICE

Steps:

• In a saucepan, saute onion in butter until tender. Add rice; cook on medium for 2 minutes, stirring constantly. Stir in broth and turmeric; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed. Stir in cheese.

ITALIAN STYLE RICE AND BEANS

Steps:

• Place all ingredients in medium saucepan.
• Cook 3-4 minutes, covered, over medium-high heat.
• Uncover pan and continue cooking 2-3 minutes, or until rice is tender.
• Dish is slightly saucy when completely cooled.

VEGAN ITALIAN-STYLE WILD RICE AND VEGETABLES

Steps:

• Heat 1 tbsp of the oil in a small pot over medium heat. Add the rice and 1 tbsp each of basil and oregano. Stir for 1 minute and add the water. Bring to a boil, reduce heat to a simmer, cover and cook until rice is tender, 30-45 minutes.
• While rice is cooking, chop the broccoli and cauliflower and drain the cans of green beans.
• In a large, deep pan over medium heat, add the rest of the oil. Once heated, add the garlic, stir until fragrant, then add the broccoli and cauliflower. Toss until they begin to soften, then add the can of tomatoes, juice and all, as well as the rest of the basil, oregano, salt and pepper. Toss well and loosely cover to let some of the steam out.
• Uncover every few minutes and stir until the vegetables are fork-tender, about 15 minutes. Next, add the green beans, toss well to combine, turn the heat down to low, and loosely cover until the rice is done.
• To serve, place only a few small spoonfuls of rice on a plate and cover with lots of vegetables.

ITALIAN STYLE CHICKEN & RICE SKILLET

Steps:

• First I set up my microwave rice cooker, two cups rice and 4 cups water- 25 minutes on high... 1. Saute the chicken in a tbsp of olive oil on medium heat till golden and then set it aside. 2. Add a fresh tbsp of olive oil to the skillet and when its hot add the garlic & onions. 3. While the aroma is filling the kitchen wash two small to medium potatoes and slice or cut them into small bite size pieces, add to the skillet. 4. Stir it all good and make sure the potatoes aren't sticking then toss in the frozen veggies. 5. You may need to add some more olive oil at this point (the potatoes drink it up.) 6. put a lid on and let it steam a little, the moisture from the frozen veggies should do the trick, if not add a few tbsp water, stir occasionally (about 20 minutes.) 7. Drain the can of sweet potato and add toward the end since they are already soft. 8. Add the chicken to the skillet, give it a good stir, add more oil if necessary, and heat thru. 9. Meanwhile heat up some spaghetti sauce, (i use canned and don't bother to heat it as long as its room temperature) 10. To serve heap a nice mound of hot rice on a plate. Top with the stir fry and drizzle some spaghetti sauce on top (adds moisture to the dish), garnish with a little grated Parmesan cheese and hot buttered bread on the side.

ITALIAN STYLE FRIED RICE

Steps:

• In a large frying pan, saute onions, garlic, shallot and artichoke hearts in 1 tablespoon oil until tender about 10 minutes.
• Add spinach and saute until spinach wilts, transfer to large bowl.
• Saute rice in remaining oil until heated through, add spinach mixture and top with cheese.