Best Parmesan Pepper Rice Pilaf Recipes

PARMESAN-BLACK PEPPER ARBORIO RICE PILAF

Parmesan-Black Pepper Arborio Rice Pilaf image

A creamy rice pilaf made with arborio rice, Parmesan cheese, and plenty of freshly ground black pepper is a perfect accompaniment for a Spring meal.

Provided by USA WEEKEND columnist Pam Anderson

Categories Side Dish Rice Side Dish Recipes Pilaf

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 tablespoon olive oil
1 small onion, finely chopped
2 cups arborio rice, rinsed in a colander until water runs clear
1 quart low-sodium chicken broth
¾ cup grated Parmesan cheese
1 teaspoon coarsely ground pepper
Salt, to taste

Steps:

Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 47.2 g, Cholesterol 12 mg, Fat 5.4 g, Fiber 0.9 g, Protein 8.1 g, SaturatedFat 2.6 g, Sodium 169.7 mg, Sugar 0.8 g

PARMESAN PEPPER RICE PILAF

Parmesan Pepper Rice Pilaf image

I think this recipe originally came out of our local newspaper. Its been several years. This is a great basic pilaf. You can add fresh vegetables such as mushrooms, bell peppers, etc.

Provided by JillAZ

Categories Low Cholesterol

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup converted rice, uncooked (such as Uncle Ben's)
1 (14 ounce) can chicken broth
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/2 cup grated parmesan cheese
fresh ground black pepper

Steps:

In a medium saucepan, heat olive oil over medium high heat.
Add crushed red pepper and rice.
Stir well to coat rice with oil.
Cook for a minute or two until rice starts to look translucent.
Add the chicken broth and bring to a boil.
Reduce heat to low, cover and simmer for 20 minutes or until all broth is absorbed.
Remove lid, fluff rice with a fork.
Sprinkle with Parmesan cheese and black pepper.
Cover just until cheese melts.
Serve.